Hong Kong Chicken Almond
|Chicken breasts||24 Ounce (2 Whole Pieces)|
|Salad oil||3 Tablespoon|
|Sliced celery||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Instant chicken broth/2 chicken bouillon cubes||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1 Tablespoon|
|Chopped crystallized ginger||1 Tablespoon|
|Frozen chinese pea pods||8 Ounce|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Hot cooked rice||3 Cup (48 tbs)|
Pull skin from chicken breasts; halve breasts and cut meat in one piece from bones, then slice meat into long thin strips.
Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes.
Stir in celery and garlic; saute 3 minutes longer, or until chicken is almost tender.
Stir in chicken broth or bouillon cubes, water, soy sauce, and ginger; heat to boiling, crushing cubes, if using, with a spoon; add frozen pea pods; cover.
Simmer 5 minutes.
Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Spoon into a serving dish; sprinkle with almonds.
Serve with rice.
Serving size: Complete recipe
Calories 2550 Calories from Fat 654
% Daily Value*
Total Fat 73 g112%
Saturated Fat 5.9 g29.3%
Trans Fat 1 g
Cholesterol 394.6 mg131.5%
Sodium 2090.7 mg87.1%
Total Carbohydrates 271 g90.3%
Dietary Fiber 17.3 g69.3%
Sugars 32.1 g
Protein 191 g381.8%
Vitamin A 115% Vitamin C 100.2%
Calcium 37.4% Iron 121.6%
*Based on a 2000 Calorie diet