You are here

Hong Kong Chicken Almond

  Whole chicken breasts 2
  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 (2 Envelopes)
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Chopped crystallized ginger 1 Tablespoon
  Frozen chinese pea pods 10 Ounce (1 Package)
  Cornstarch 2 Tablespoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Hot cooked rice 3 Cup (48 tbs)

Pull skin from chicken breasts; halve the 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 more, or until meat 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 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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2223 Calories from Fat 618

% Daily Value*

Total Fat 69 g106%

Saturated Fat 4.8 g24%

Trans Fat 0.9 g

Cholesterol 199.5 mg66.5%

Sodium 1933.2 mg80.6%

Total Carbohydrates 279 g92.9%

Dietary Fiber 19.9 g79.5%

Sugars 34.9 g

Protein 116 g232.3%

Vitamin A 136.9% Vitamin C 110.5%

Calcium 34.9% Iron 113%

*Based on a 2000 Calorie diet

Hong Kong Chicken Almond Recipe