Receta Asian Chicken Pot Pie
Raciónes: 1
Ingredientes
- 4 x 6-Oz Boneless And Skinless Chicken breast
- 1/2 tsp Chinese black vinegar
- 1 head broccoli
- 1/2 lb Water chestnuts
- 1 lrg Carrot
- 1 stalk celery
- 1 sm Bokchoy
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Cornstarch
- 1/2 tsp Chinese 5 spice Salt and pepper to taste
- 3 x Garlic cloves, minced
- 2 Tbsp. Minced onion
- 1 tsp Minced ginger
- 1 c. Chicken broth
- 8 sht phyllo dough
- 2 Tbsp. Melted butter
- 1 Tbsp. Minced Chinese chives
- 4 lrg Rosemary sprigs
Direcciones
- Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute/fry the chicken strips with the vinegar. Add the cornstarch. Season with 5 spice pwdr, salt and pepper. Add in garlic, onion and ginger. Stirfry for 5 to 6 min. Add in chicken stock and vegetables. Cook for 8 to 10 min. Check seasoning.
- Chill. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mix on each pan. Add in chives. Fold the corners into the center. Bake in a 400 degree oven for 12 min.
- Transfer immediately to serving plates and garnish with rosemary sprigs.
- Yield: 4 servings
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1447g | |
Calories 1614 | |
Calories from Fat 524 | 32% |
Total Fat 59.54g | 74% |
Saturated Fat 20.36g | 81% |
Trans Fat 0.13g | |
Cholesterol 318mg | 106% |
Sodium 1030mg | 43% |
Potassium 3729mg | 107% |
Total Carbs 145.84g | 39% |
Dietary Fiber 13.8g | 46% |
Sugars 11.02g | 7% |
Protein 124.91g | 200% |