- Recipes Home
- Interest Groups
Almond Chicken And Vegetables Recipe
|Soy sauce||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Boneless chicken breasts||1 1⁄2 Pound, skinned and cut into 1-inch pieces|
|Oil||6 Tablespoon (Peanut Or Vegetable, Divided)|
|Slivered almonds||2 Ounce|
|Canned sliced bamboo shoots||8 Ounce, drained|
|Green onions||3 , cut into 1-inch pieces (With Tops)|
|Green pepper||1 Medium, cut into 1-inch pieces|
|Oil||1 Tablespoon (Peanut Or Vegetable)|
|Grated fresh ginger root||3 Teaspoon|
|White wine||2 Teaspoon|
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
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 (350Â°) 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 (325Â°) 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.