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Ingredientes
- 2 whole chicken breasts, skinned, boned, diced
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 egg white
- 1 teaspoon soy sauce
- Healthy pinch grnd pepper
- 1 teaspoon each ginger root and garlic, chopped
- 1/4 c. onion, diced
- 1 teaspoon salt
- 1 c. celery, diced
- 1/2 c. each water chestnuts and bamboo shoots, diced
- 1 (4 ounce.) can button mushrooms, liquid removed
- 1/2 c. cool chicken broth or possibly water
- 4 teaspoon cornstarch dissolved in 2 tbsp. water
- 1 c. pea pods, cut in 3/4 inch pcs
- 1 (2 ounce.) jar pimiento, diced
- 2 tbsp. oyster sauce (optional)
- 1/2 c. roasted almonds, halved (optional)
- 2 tbsp. green onion, minced (optional)
- 4 tbsp. oil for stir frying
Direcciones
- Marinate diced chicken in next 5 ingredients for about 30 min (or possibly longer in refrigerator). Prepare remaining ingredients keeping each separate. Set WOK on high heat. Add in 2 tbsp. oil, heat till warm.
- Stir-fry chicken till it turns white (about 2 min). Move chicken away from bottom of pan. Add in 2 tbsp. oil. Stir-fry ginger, garlic and onion till onion is slightly brown. Add in celery, water chestnuts, bamboo shoots, mushrooms, and salt. Stir fry 1 minute. Return chicken to bowl of wok. Add in broth and cook to a boil. Stir in cornstarch mix; cook till thick. Add in pea pods, pimiento and oyster sauce. Stir well. Serve, topped with green onions and almonds. Serve with warm rice or possibly boiled noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 161 | 58% |
| Total Fat 18.18g | 23% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.29g | |
| Cholesterol 39mg | 13% |
| Sodium 1198mg | 50% |
| Potassium 333mg | 10% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.41g | 1% |
| Protein 14.3g | 23% |
