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Chicken And Shrimp With Vegetables Recipe
|Chicken breast halves||2 , skinned, boned, and cut into 0.25 inch strips|
|Dry sherry||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Mixed vegetables||2 Cup (32 tbs) (Green Beans, Sliced Mushrooms, Strips Of Green Pepper, Shredded Carrots, Etc.)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon (Dissolved In 2 Tablespoons Cold Water)|
|Cold water||2 Tablespoon|
|Cooked shrimp||1⁄2 Pound (Whole)|
|Thin spaghetti||8 Ounce, cooked according to package directions and tossed with 1 tablespoon soy sauce|
|Soy sauce||1 Tablespoon|
|Egg||1 , beaten and cooked in a small skillet over moderate heat as an omelets|
Calories 519 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 102.7 mg
Sodium 832.1 mg34.7%
Total Carbohydrates 61 g20.4%
Dietary Fiber 4.6 g18.2%
Sugars 7.2 g
Protein 39 g78.9%
Vitamin A 31.4% Vitamin C 7.7%
Calcium 4.2% Iron 6%
*Based on a 2000 Calorie diet
Heat oil in wok and stirfry vegetables for 2 to 3 minutes.
Add chicken and stir-fry for 3 to 4 minutes, until done.
Return the vegetables to the chicken in the wok.
Add the broth, cornstarch mixture, and the cooked shrimp.
Heat until sauce boils,and shrimp are heated through.
Serve over spaghetti noodles and garnish with the 1 egg omelette cut into Winch strips.