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Shredded Chicken And Vegetables

  Chicken breast 1 , split skinned and boned
  Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Carrots 3 , thinly sliced
  Zucchini 2 Small, sliced
  Frozen sliced green beans 1 Cup (16 tbs)
  Water chestnuts 6
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Soy sauce 3 Tablespoon
  Water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Dry sherry 1 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
  Toasted sliced almonds 2 Tablespoon

Cut chicken into thin shreds.
Heat oil in a large skillet.
Add chicken; quickly stir fry until the color turns from pink to white, about 3 minutes.
Add garlic, carrots, zucchini, beans, water chestnuts, salt, pepper, soy sauce and 3/4 cup of the water.
Cover; reduce heat; simmer until vegetables are crisply tender, about 5 minutes (do not overcook).
Combine cornstarch, sherry and remaining 1/4 cup of the water in a cup.
Add to skillet; cook and stir gently just until sauce is thickened and bubbly.
Spoon hot rice onto serving platter; spoon mixture over; sprinkle with almonds.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1509 Calories from Fat 448

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 6826.8 mg284.4%

Total Carbohydrates 191 g63.6%

Dietary Fiber 20.3 g81.3%

Sugars 21.5 g

Protein 68 g135.9%

Vitamin A 624.1% Vitamin C 111%

Calcium 22% Iron 66.3%

*Based on a 2000 Calorie diet


Shredded Chicken And Vegetables Recipe