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Chicken Almond Recipe
|Chicken breasts||2 Cup (32 tbs), sliced|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Bamboo shoots||2 Can (20 oz), drained and diced|
|Diced celery||2 Cup (32 tbs)|
|Water chestnuts||2 Can (20 oz), drained and sliced|
|Chicken broth||3 Cup (48 tbs)|
|Soy sauce||2 Tablespoon|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Almond||1⁄2 Cup (8 tbs) (Toasted)|
Serving size: Complete recipe
Calories 2278 Calories from Fat 922
% Daily Value*
Total Fat 106 g163.1%
Saturated Fat 20.8 g103.8%
Trans Fat 6.8 g
Cholesterol 0 mg
Sodium 3852.6 mg160.5%
Total Carbohydrates 149 g49.8%
Dietary Fiber 30.7 g122.9%
Sugars 27.9 g
Protein 187 g373.4%
Vitamin A 23.8% Vitamin C 58.5%
Calcium 36.9% Iron 65.7%
*Based on a 2000 Calorie diet
Add bamboo shoots, celery, water chestnuts, chicken broth, and soy sauce; mix thoroughly.
Bring to boiling; cover and cook 5 minutes over low heat, or until vegetables are crisp tender.
Combine cornstarch and cold water; add to chicken.
Cook and stir until mixture thickens and bubbles.
Salt to taste.
Garnish with almonds.