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Chicken with Walnuts Recipe
|Walnut halves||1 Cup (16 tbs)|
|Chicken breasts||3 Large, skinned|
|Salt||1 1⁄2 Teaspoon|
|Canned chicken bouillon||3 Cup (48 tbs)|
|Soy sauce||3 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Frozen cut green beans||10 Ounce, thawed (1 Package)|
|Celery||2 Cup (32 tbs)|
|Canned bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, thinly sliced (1 Can)|
|Cooked seasoned rice||4 Cup (64 tbs)|
Calories 1761 Calories from Fat 739
% Daily Value*
Total Fat 86 g132.8%
Saturated Fat 29.7 g148.5%
Trans Fat 0.5 g
Cholesterol 113 mg
Sodium 1748.4 mg72.8%
Total Carbohydrates 208 g69.5%
Dietary Fiber 11.5 g46.1%
Sugars 79.1 g
Protein 48 g95.8%
Vitamin A 13.3% Vitamin C 11.8%
Calcium 21% Iron 55.3%
*Based on a 2000 Calorie diet
Drain walnuts on paper towels; reserve.
Cut chicken into thin julienne strips; reserve.
Combine and mix cornstarch, sugar and salt.
Blend in 1 cup chicken bouillon and soy sauce; stir until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Sprinkle chicken into oil; cook and stir until chicken turns white and browns slightly.
Stir in vegetables.
Pour remaining 2 cups of chicken bouillon over mixture; cover and steam about 5 minutes.
Remove cover; stir in cornstarch mixture and continue cooking and stirring until sauce is thick and clear.
Add walnut halves and heat, stirring constantly.
Serve with hot cooked seasoned rice.