Almond Chicken And Vegetables Recipe


MethodInterest Group


 Egg white1
 Soy sauce1 Tablespoon
 Cornstarch1 Teaspoon
 Sugar1 Teaspoon
 Salt1⁄8 Teaspoon
 White pepper1⁄8 Teaspoon
 Boneless chicken breasts1 1⁄2 Pound, skinned and cut into 1-inch pieces
 Oil6 Tablespoon (Peanut Or Vegetable, Divided)
 Slivered almonds2 Ounce
 Canned sliced bamboo shoots8 Ounce, drained
 Green onions3 , cut into 1-inch pieces (With Tops)
 Green pepper1 Medium, cut into 1-inch pieces
 Oil1 Tablespoon (Peanut Or Vegetable)
 Grated fresh ginger root3 Teaspoon
 White wine2 Teaspoon

Nutrition Facts

Serving size

Calories 361 Calories from Fat 208

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 65.8 mg

Sodium 267.2 mg11.1%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.4 g9.7%

Sugars 2.8 g

Protein 30 g59.8%

Vitamin A 7.2% Vitamin C 41.3%

Calcium 4.8% Iron 8.8%

*Based on a 2000 Calorie diet


Combine egg white, 1 tablespoon soy sauce, cornstarch, sugar, salt, and white pepper, stirring well.
Add chicken breast pieces, mix well, and refrigerate 15 minutes.
Pour 1/4 cup oil around top of preheated wok, allow to heat at high (350°) for 1 minute.
Add chicken, and stir-fry 5 minutes or until lightly browned.
Remove with slotted spoon, drain on paper towels.
Pour 2 tablespoons oil around top of wok, heat at medium high (325°) for 30 seconds.
Add almonds, and stir-fry 2 minutes or until golden brown.
Remove and drain on paper towels.
Add bamboo shoots, green onions, and green pepper to wok.
Stir-fry 1 to 2 minutes or until crisp-tender. (Add additional oil, if necessary.)
Combine 1 tablespoon oil, 1 tablespoon soy sauce, gingerroot, and wine, mixing well, add mixture to wok.
Bring to a boil.
Add chicken and almonds, stir-fry 30 seconds or until thoroughly heated.
Garnish with green onion top, if desired.
Serve immediately.