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Ingredientes
- 3 whole chicken breasts
- 2 tbsp. soy sauce
- 1 1/2 teaspoon sugar
- 1/4 c. cornstarch
- 1 (14 ounce.) can chicken broth
- 1 (5 ounce.) can water chestnuts, liquid removed and minced
- 1 94 ounce.) can whole mushrooms, liquid removed
- 5 tbsp. salad oil
- 2 teaspoon salt
- Dash of pepper
- 1/3 c. water
- 1/2 c. peas, liquid removed
- 1 c. thinly sliced celery
- 1/2 c. toasted, slivered almonds
Direcciones
- Bone and skin chicken breasts; slice into long, thin slivers. Heat oil in large skillet; add in chicken slivers, soy sauce, salt, sugar, and pepper. Cook, stirring, till chicken is no longer pink. Make a smooth paste of cornstarch and water; stir into chicken mix. Add in chicken broth, water chestnuts, peas, celery, and mushrooms; cook, stirring till slightly thickened. Serve over warm rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 175 | 54% |
| Total Fat 19.81g | 25% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 1243mg | 52% |
| Potassium 385mg | 11% |
| Total Carbs 18.24g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.81g | 1% |
| Protein 17.5g | 28% |
