4 Servings
16 ounces boneless chicken breasts, thinly sliced
2 tablespoons vegetable
oil
1 onion, thinly sliced
1 cup celery, thinly sliced
8 ounces water chestnuts,
sliced
5 ounces bamboo shoots
1 tablespoon sherry
1 tablespoon light soy
sauce
1/8 teaspoon hot pepper oil
1/16 teaspoon ground ginger
1 teaspoon
sugar
2 tablespoons cornstarch
1/4 cup water, cold
2 ounces almonds, toasted
slivers
1/4 cup chicken broth
2/3 cup uncooked rice
Preheat oil in heavy frying pan, and sauté chicken for 2-3 minutes. Add onion
and celery. Cook 5 minutes. Then add water chestnuts, bamboo shoots, chicken broth,
sherry, soy sauce, sesame hot oil and ginger. Cover and cook 5 minutes more. Cook
rice according to package directions, omitting salt and butter or margarine.
Blend
sugar, cornstarch and cold water. Pour over chicken and cook until thick, stirring
constantly. Garnish with toasted almonds. Serve over rice.
Amount Per Serving
Calories 530 Calories from Fat 198
Percent Total Calories
From:
Fat 37% Protein 26% Carb. 36%
Nutrient Amount per Serving Value
Total Fat 22 g 34%
Saturated Fat 4 g 18%
Cholesterol 76 mg 25%
Sodium 402 mg 17%
Total Carbohydrate 47 g 16%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 34 g
Vitamin A 3% Vitamin C 11% Calcium 0% Iron 22%
