Chicken With Peas And Mushrooms Recipe
Ingredients
| Chicken breast halves | 4 , skinned boned, and cut into 0.25 inch strips | |
| Soy sauce | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Ginger root | 1⁄2 Teaspoon, grated | |
| Cornstarch | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Mushrooms | 1⁄4 Pound, sliced in "t" shapes | |
| Peas | 1 Cup (16 tbs) (Fresh Or Defrosted frozen) | |
| Whole blanched almonds | 1⁄4 Cup (4 tbs) | |
| Chicken broth/Water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 439 Calories from Fat 164
% Daily Value*
Total Fat 18 g28%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 551.4 mg23%
Total Carbohydrates 13 g4.3%
Dietary Fiber 3.1 g12.4%
Sugars 3.1 g
Protein 57 g114.8%
Vitamin A 5.5% Vitamin C 25.2%
Calcium 3.4% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
Heat oil in the wok and stirfry mushrooms for 1 to 2 minutes.
Push aside and stirfry peas 1 to 3 minutes, until they are heated through.
Push aside.
Stirfry the chicken 3 to 4 minutes.
Combine chicken, mushrooms, and peas.
Stir in the almonds and chicken broth.
Heat until sauce boils.
Serve with rice.
Chef
