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Ingredientes
- 1 c. Minced celery
- 1 c. Minced onion
- 1 lb Boneless, skinless chicken breasts, cut in 1/2" cubes
- 1/2 pkt (10 ounce.) frzn peas, thawed
- 1 can (8oz.) sliced water chestnuts, liquid removed
- 1/2 x A red bell pepper, seeded and cut in 1/2" pcs
- 1 c. Water
- 2 tsp Chicken bouillon granules
- 3 Tbsp. Low sodium soy sauce
- 1 tsp Sesame oil
- 2 Tbsp. Cornstarch dissolved in 1/2 c. cool water
- 1/4 c. , slivered, toasted almonds
Direcciones
- This recipe is quick to combine, as well as low-fat and tasty. It is similar to the Chicken Almond Ding you get at the take-outs.
- In a large heavy skillet sprayed with Pam, stir fry celery and onion over medium heat till crisp-tender. Remove from skillet. Re-spray, and brown chicken over high heat, stirring constantly. Return celery and onions to skillet. Add in peas, water chestnuts, red pepper, water, bouillon, soy sauce and sesame oil. Simmer 3 min. Stir in cornstarch mix and cook till thickened. Garnish with almonds. Serve over rice.
- Serves 5. 202 calories,
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1376g | |
| Calories 1239 | |
| Calories from Fat 144 | 12% |
| Total Fat 16.65g | 21% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 171mg | 57% |
| Sodium 2226mg | 93% |
| Potassium 2747mg | 78% |
| Total Carbs 171.94g | 46% |
| Dietary Fiber 19.4g | 65% |
| Sugars 25.19g | 17% |
| Protein 98.31g | 157% |
