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Sherried Chinese Chicken Recipe
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned pineapple chunks||20 Ounce (1 Can)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Mai tai mix||1 1⁄8 Ounce (2 Packages, 9/16 Ounce Each)|
|Cubed cooked chicken||2 Cup (32 tbs) (1 1/2 Inch Pieces)|
|Vegetable oil||1 Tablespoon|
|Canned mixed chinese vegetables||16 Ounce, drained (1 Can)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Canned mushroom caps||4 Ounce, drained (1 Can)|
|Sliced pimiento||2 Tablespoon (1/2 Inch X 1/4 Inch Pieces)|
Serving size: Complete recipe
Calories 2282 Calories from Fat 602
% Daily Value*
Total Fat 69 g106.6%
Saturated Fat 15.6 g77.8%
Trans Fat 0 g
Cholesterol 368.2 mg
Sodium 4765.1 mg198.5%
Total Carbohydrates 270 g90%
Dietary Fiber 26.2 g104.9%
Sugars 78.1 g
Protein 141 g282%
Vitamin A 83.2% Vitamin C 212%
Calcium 24.7% Iron 78.9%
*Based on a 2000 Calorie diet
Drain pineapple chunks; reserve 1/4 cup syrup.
Combine reserved pineapple syrup, soy sauce, sherry and Mai-Tai mix.
Pour over chicken.
Refrigerate while preparing remaining ingredients.
Heat oil in wok or large skillet.
Add pineapple chunks, Chinese vegetables, peas, almonds, mushroom caps and pimiento.
Pour 1/4 cup of chicken marinade into a small bowl.
Add chicken and remaining marinade to wok or skillet.
Stir and heat thoroughly.
Combine the 1/4 cup marinade and cornstarch; stir until free of lumps.
Add to chicken mixture.
Cook until thickened and clear, about 5 minutes, stirring carefully.