Shredded Chicken And Vegetables Recipe
Ingredients
| 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) | |
| Water chestnuts | 6 | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Soy sauce | 3 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Hot cooked rice | 2 Cup (32 tbs) | |
| Toasted sliced almonds | 2 Tablespoon |
Nutrition Facts
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
Directions
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.
Chef
