Chinese Walnut Chicken
|Coarsely broken walnuts||1 Cup (16 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chicken breasts||2 , boned and cut lengthwise in very thin strips|
|Onion slices||1 Cup (16 tbs)|
|Bias cut celery slices||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking sherry||2 Tablespoon|
|Canned bamboo shoots||5 Ounce, drained|
|Canned water chestnuts||5 Ounce, drained and sliced|
In skillet, toast walnuts in hot oil, stirring constantly.
Remove nuts to paper towels.
Put chicken into skillet.
Sprinkle with salt.
Cook, stirring frequently, 5 to 10 minutes or till tender.
Put onion, celery, and 1/2 CUP of the chicken broth in skillet.
Cook uncovered 5 minutes or till slightly tender.
Combine sugar, cornstarch, soy sauce, and cooking sherry; add remaining chicken broth.
Pour over vegetables in skillet.
Cook and stir till sauce thickens.
Add chicken, bamboo shoots, water chestnuts, and walnuts.
Serve with Oriental Rice.
Serving size: Complete recipe
Calories 2755 Calories from Fat 1849
% Daily Value*
Total Fat 217 g334.4%
Saturated Fat 18.6 g92.9%
Trans Fat 1.1 g
Cholesterol 199.5 mg66.5%
Sodium 6033.7 mg251.4%
Total Carbohydrates 94 g31.3%
Dietary Fiber 24.1 g96.5%
Sugars 23.3 g
Protein 126 g251.9%
Vitamin A 18.6% Vitamin C 35.8%
Calcium 38.1% Iron 69.9%
*Based on a 2000 Calorie diet