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Chicken Almond Recipe
|Sliced raw chicken breast||2 Cup (32 tbs) (Finely Sliced)|
|Peanut oil/Salad oil||1⁄4 Cup (4 tbs)|
|Diced bamboo shoots||15 Ounce, drained (3 Cans, 5 Ounce Each, 2 Cups)|
|Diced celery||2 Cup (32 tbs)|
|Diced bok choy/Romaine||1 Cup (16 tbs) (Chinese Chard)|
|Canned water chestnuts||10 Ounce, drained, and sliced (2 Cans, 5 Ounce Each, 1 1/3 Cups)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Monosodium glutamate||2 Teaspoon|
|Chicken broth||3 Cup (48 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1391 Calories from Fat 817
% Daily Value*
Total Fat 94 g145.2%
Saturated Fat 12.7 g63.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6908.5 mg287.9%
Total Carbohydrates 108 g36.1%
Dietary Fiber 24.4 g97.5%
Sugars 25.1 g
Protein 37 g74.2%
Vitamin A 72.5% Vitamin C 86.2%
Calcium 37.6% Iron 50.1%
*Based on a 2000 Calorie diet
Cover and steam 5 minutes.
Blend cornstarch and cold water; add to chicken and cook, stirring constantly, till mixture thickens.
Salt to taste.
Garnish with extra almonds.
Serve immediately with Chinese Fried Rice.