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Ingredientes
- 2 whole chicken breasts, skinned, boned & diced
Direcciones
- Marinate for 30 min. 1/4 c. onion, diced 1 teaspoon salt 1 c. diced celery 1/2 c. each water chestnuts & bamboo shoots, liquid removed & diced 1 (4 ounce.) can mushrooms, diced, liquid removed 1/2 c. cool chicken broth 4 teaspoon cornstarch dissolved in 2 tbsp. water 1 c. pea pods 2 tbsp. oyster sauce 1/2 c. roasted almonds 4 tbsp. oil
- Heat wok and 2 Tbsp. oil. Stir fry chicken till it turns white (about 2 min). Move up to side. Add in 2 Tbsp. oil. Stir fry ginger, garlic and onion till brown. Add in celery, water chestnuts, bamboo shoots, mushrooms and salt. Stir fry 1 minute. Return chicken to bottom. Add in broth and cook to a boil. Add in cornstarch mix; cook till thick. Add in pea pods and oyster sauce. Stir well. Serve topped with almonds. 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 278g | |
| Calories 479 | |
| Calories from Fat 232 | 48% |
| Total Fat 25.75g | 32% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 175mg | 7% |
| Potassium 612mg | 17% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 58.05g | 93% |
