Asian style stir fried chicken Recipe

Summary

CuisineMain Ingredient

Ingredients

 Boneless chicken breasts3 (Chicken Cutlets)
 Mushrooms1⁄2 Pound
 Canned bamboo shoots5 Ounce (1 Can)
 Green onions3
 Stalk celery1 Small
 Sweet red pepper/1 can/4 ounce jar pimientos1 Small
 Vegetable oil4 Tablespoon
 Dry sherry1⁄4 Cup (4 tbs)
 Soy sauce2 Tablespoon
 Cornstarch2 Tablespoon
 Chicken broth1 Cup (16 tbs) (From About 14 Ounce Can)
 Precooked rice2 Cup (32 tbs) (From 14 Ounce Package)
 Boiling water1 Cup (16 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1867 Calories from Fat 608

% Daily Value*

Total Fat 69 g105.6%

Saturated Fat 9.9 g49.4%

Trans Fat 0.1 g

Cholesterol 299.3 mg

Sodium 3572.5 mg148.9%

Total Carbohydrates 160 g53.3%

Dietary Fiber 9.6 g38.3%

Sugars 13.8 g

Protein 141 g281%

Vitamin A 111.7% Vitamin C 315.5%

Calcium 12.5% Iron 67%

*Based on a 2000 Calorie diet

Directions

1. Pull skin from chicken breasts; slice meat thin. Trim mushrooms and slice. Drain bamboo shoots and slice, if needed; trim green onions and celery; slice both thin. Halve red pepper, seed, and dice. (If using pimientos, drain and cut into strips.)
2. Saute chicken quickly in vegetable oil in a large frying pan 3 minutes, or until chicken turns white.
3. Stir in mushrooms, bamboo shoots, green onions, celery and red pepper; saute 2 minutes. Stir in sherry and soy sauce; cover. Cook 2 minutes, or until vegetables are crisply tender.
4. Blend cornstarch into chicken broth until smooth in a small bowl; stir into frying pan. Cook, stirring constantly, until sauce thickens and boils for 3 minutes.
5. While chicken mixture cooks, prepare rice with boiling water and salt, following label directions. Spoon around edge on a large serving platter; spoon chicken mixture on top. Garnish with a half mushroom and serve with additional soy sauce, if you wish.
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