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Ingredientes
- 2 c. cooked chicken (or possibly turkey), diced
- 1/2 c. mushrooms, sliced
- 1/2 c. bamboo shoots, sliced (opt.)
- 1/2 c. water chestnuts, sliced
- 2 c. celery, sliced
- Oil
- 1/2 c. snow peas (opt.)
- 1 teaspoon salt
- 2 tbsp. cornstarch
- 2 c. chicken stock
- Toasted, sliced almonds
Direcciones
- Saute/fry diced chicken in small amount of oil in large skillet till lightly browned. Add in mushrooms, bamboo shoots, water chestnuts, celery and snow peas. Add in salt if you like. Saute/fry another 5 min. Place cornstarch in saucepan. Slowly stir in chicken stock. Cook over medium heat, stirring constantly till mix thickens and boils. Boil 1 minute. Add in chicken stock mix to other ingredients; stir. Cover and simmer additional 5 min. Serve over white rice with soy sauce. Sprinkle with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 115 | 42% |
| Total Fat 12.75g | 16% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 863mg | 36% |
| Potassium 567mg | 16% |
| Total Carbs 19.54g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.13g | 1% |
| Protein 18.44g | 30% |
