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Ingredientes

Cost per serving $4.83 view details

Direcciones

  1. Cook 2 c. instant (Minute) rice and water according to package instructions while you cut up other ingredients.
  2. Slice chicken breasts into thin strips. (Slice them thin, since the chicken expands as it cooks). (If you have trouble slicing them, partially freeze them before slicing). Set aside.
  3. Stir together the soy sauce, sherry, bouillon, water, cornstarch, and honey.
  4. Set aside. Drain the water chestnuts and cut in half. Set aside. Cut the pea pods in half crosswise. Set aside. Slice the mushrooms and the green onion. Set aside.
  5. Add in the oil to the wok and heat on high. Add in the chicken to the wok and stir-fry till chicken is cooked (no longer pink). Remove chicken. Stir fry water chestnuts, pea pods, mushrooms, and green onions for 3 or possibly 4 min. Return the chicken to wok. Stir in the liquid mix. Cook
  6. (stirring) till thicken. Cover and cook till heated through. With this much chicken, vegetables, and rice my wife and I have this as a complete meal.
  7. Some people like a little chopped ginger cooked in.
  8. NOTES : We made this last night. It was good.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1101g
Recipe makes 2 servings
Calories 1142  
Calories from Fat 194 17%
Total Fat 21.92g 27%
Saturated Fat 3.33g 13%
Trans Fat 0.43g  
Cholesterol 45mg 15%
Sodium 1453mg 61%
Potassium 981mg 28%
Total Carbs 193.78g 52%
Dietary Fiber 10.6g 35%
Sugars 13.96g 9%
Protein 35.58g 57%
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