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Ingredientes
- 1 c. coarsely broken walnuts
- 1/4 c. salad oil
- 2 chicken breasts, boned, cut lengthwise into very thin strips
- 1/2 teaspoon salt
- 1 c. sliced onion
- 1 1/2 c. bias-cut celery slices
- 1 1/4 c. chicken broth
- 1 teaspoon sugar
- 1 tbsp. cornstarch
- 1/4 c. soy sauce
- 2 tbsp. cooking sherry
- 1 (5 ounce.) can bamboo shoots, liquid removed
- 1 (5 ounce.) can water chestnuts, liquid removed and sliced
- Warm cooked rice
Direcciones
- Toast walnuts in warm oil in skillet, stirring constantly. Remove to paper towel to drain. Place chicken strips in same skillet; sprinkle with salt. Cook, stirring frequently, 5-10 min, or possibly till tender. Remove from pan.
- Add in onion and celery slices and 1/2 c. of chicken broth; cook uncovered 5 min or possibly till vegetables are slightly tender. Combine sugar; cornstarch, soy sauce, and cooking sherry, adding remaining broth. Pour over vegetables; cook and stir till sauce thickens. Add in chicken, bamboo shoots, water chestnuts, and walnuts. Heat thoroughly. Serve with warm cooked rice. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 169 | 57% |
| Total Fat 19.32g | 24% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 902mg | 38% |
| Potassium 346mg | 10% |
| Total Carbs 16.38g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.36g | 2% |
| Protein 13.33g | 21% |
