Hong Kong Chicken Almond Recipe
Ingredients
| Chicken breasts | 24 Ounce (2 Whole Pieces) | |
| Salad oil | 3 Tablespoon | |
| Sliced celery | 1 Cup (16 tbs) | |
| Garlic | 1⁄2 Clove (2.5 gm), minced | |
| Instant chicken broth/2 chicken bouillon cubes | 2 Tablespoon | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Chopped crystallized ginger | 1 Tablespoon | |
| Frozen chinese pea pods | 8 Ounce | |
| Cornstarch | 2 Tablespoon | |
| Toasted slivered almonds | 1⁄4 Cup (4 tbs) | |
| Hot cooked rice | 3 Cup (48 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2842 Calories from Fat 798
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 10.4 g52.1%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 1648.8 mg68.7%
Total Carbohydrates 271 g90.3%
Dietary Fiber 17.3 g69.3%
Sugars 32.1 g
Protein 239 g478.5%
Vitamin A 112.1% Vitamin C 86.6%
Calcium 29.9% Iron 94.4%
*Based on a 2000 Calorie diet
Directions
Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes.
Stir in celery and garlic; saute 3 minutes longer, or until chicken is almost tender.
Stir in chicken broth or bouillon cubes, water, soy sauce, and ginger; heat to boiling, crushing cubes, if using, with a spoon; add frozen pea pods; cover.
Simmer 5 minutes.
Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Spoon into a serving dish; sprinkle with almonds.
Serve with rice.
Chef
