Chicken With Almonds And Mushrooms
|Vegetable oil||2 Tablespoon|
|Whole blanched almonds||1⁄4 Cup (4 tbs)|
|Green pepper||To Taste, cut into 0.5 inch cubes|
|Onion||1 Medium, cut into 0.5 inch cubes|
|Mushrooms||1⁄4 Pound, sliced in t- shapes|
|Chicken breast halves||4 , skinned, boned, and cut into 0.5 inch cubes|
|Water chestnuts||5 , sliced|
|Soy sauce||2 Teaspoon|
|Dry sherry/White wine||2 Teaspoon|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoons cold water|
|Cold water||2 Tablespoon (For Cornstarch)|
Heat oil in wok and stirfry almonds until lightly browned.
Remove from pan.
Stirfry green pepper and onion 2 to 3 minutes.
Stirfry mushrooms 1 to 2 minutes.
Stirfry chicken 3 to 4 minutes, until done.
Return the vegetables to the chicken.
Add water chestnuts.
In a small bowl, combine soy sauce, sherry, chicken broth, and the cornstarch mixture.
Stir and add to ingredients in the wok.
Heat until sauce is thickened.
Serve at once with noodles.
Calories 361 Calories from Fat 127
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 99.8 mg33.3%
Sodium 354.8 mg14.8%
Total Carbohydrates 14 g4.5%
Dietary Fiber 2.3 g9.2%
Sugars 3.1 g
Protein 44 g87.4%
Vitamin A 0.8% Vitamin C 11.5%
Calcium 5.5% Iron 11.6%
*Based on a 2000 Calorie diet