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Shredded Chicken And Vegetables Recipe
|Chicken breast||1 , split skinned and boned|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Carrots||3 , thinly sliced|
|Zucchini||2 Small, sliced|
|Frozen sliced green beans||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Water||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Toasted sliced almonds||2 Tablespoon|
Serving size: Complete recipe
Calories 1583 Calories from Fat 485
% Daily Value*
Total Fat 54 g83%
Saturated Fat 7.1 g35.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6715 mg279.8%
Total Carbohydrates 191 g63.6%
Dietary Fiber 20.3 g81.3%
Sugars 21.5 g
Protein 80 g160.3%
Vitamin A 623.4% Vitamin C 107.5%
Calcium 20.1% Iron 59.4%
*Based on a 2000 Calorie diet
Heat oil in a large skillet.
Add chicken; quickly stir fry until the color turns from pink to white, about 3 minutes.
Add garlic, carrots, zucchini, beans, water chestnuts, salt, pepper, soy sauce and 3/4 cup of the water.
Cover; reduce heat; simmer until vegetables are crisply tender, about 5 minutes (do not overcook).
Combine cornstarch, sherry and remaining 1/4 cup of the water in a cup.
Add to skillet; cook and stir gently just until sauce is thickened and bubbly.
Spoon hot rice onto serving platter; spoon mixture over; sprinkle with almonds.