Chicken Almond With Chinese Vegetables
|Cooked chicken||3 Cup (48 tbs)|
|Celery||2 Cup (32 tbs), cut in 1/2-inch slices|
|Chicken stock||2 1⁄4 Cup (36 tbs)|
|Soy sauce||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned chinese vegetables||32 Ounce (2 cans, 16-ounce each)|
|Whole almonds||1⁄2 Cup (8 tbs)|
Heat chicken in hot oil until golden brown.
Add celery, chicken stock and soy sauce.
Cook a few minutes.
Mix together cornstarch, sugar and water.
Add to chicken mixture and simmer until thickened.
Add Chinese vegetables, almonds and sherry.
Simmer just until mixture is heated through.
If desired, add pea pods and stir into hot mixture.
Do not overcook.
Serve over Chinese noodles or rice.
Serving size: Complete recipe
Calories 2624 Calories from Fat 1251
% Daily Value*
Total Fat 142 g218.7%
Saturated Fat 25.2 g126.2%
Trans Fat 0 g
Cholesterol 347.9 mg116%
Sodium 4293.3 mg178.9%
Total Carbohydrates 190 g63.3%
Dietary Fiber 13.5 g53.9%
Sugars 21.5 g
Protein 150 g300.2%
Vitamin A 34.3% Vitamin C 14.2%
Calcium 36.6% Iron 57.5%
*Based on a 2000 Calorie diet