Chicken with Walnuts
|Walnut halves||1 Cup (16 tbs)|
|Chicken breasts||3 Large, skinned|
|Salt||1 1⁄2 Teaspoon|
|Canned chicken bouillon||3 Cup (48 tbs)|
|Soy sauce||3 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Frozen cut green beans||10 Ounce, thawed (1 Package)|
|Celery||2 Cup (32 tbs)|
|Canned bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, thinly sliced (1 Can)|
|Cooked seasoned rice||4 Cup (64 tbs)|
Saute walnuts in butter or margarine in skillet until lightly browned.
Drain walnuts on paper towels; reserve.
Cut chicken into thin julienne strips; reserve.
Combine and mix cornstarch, sugar and salt.
Blend in 1 cup chicken bouillon and soy sauce; stir until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Sprinkle chicken into oil; cook and stir until chicken turns white and browns slightly.
Stir in vegetables.
Pour remaining 2 cups of chicken bouillon over mixture; cover and steam about 5 minutes.
Remove cover; stir in cornstarch mixture and continue cooking and stirring until sauce is thick and clear.
Add walnut halves and heat, stirring constantly.
Serve with hot cooked seasoned rice.
Calories 1761 Calories from Fat 739
% Daily Value*
Total Fat 86 g132.8%
Saturated Fat 29.7 g148.5%
Trans Fat 0.5 g
Cholesterol 113 mg37.7%
Sodium 1748.4 mg72.8%
Total Carbohydrates 208 g69.5%
Dietary Fiber 11.5 g46.1%
Sugars 79.1 g
Protein 48 g95.8%
Vitamin A 13.3% Vitamin C 11.8%
Calcium 21% Iron 55.3%
*Based on a 2000 Calorie diet