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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 314
% Daily Value**
Total Fat 17g
26%
Saturated Fat 4g
5%
Unsaturated Fat 4g
Cholesterol 97mg
32%
Sodium 572mg
24%
Total Carbohydrate 13g
4%
Dietary Fiber 4g
16%
Sugars 5g
Protein 28g
Vitamin A  11%Vitamin C  35%
Calcium  8%Iron  15%
Potassium  33%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Almond Chinese

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Vegetable Oil for frying
1 Teaspoon Cornstarch (up to)
1 Teaspoon Soy Sauce or tamari, reduced-sodium kind
2 Teaspoons Dry Sherry or Madeira
1/2 Cup Almond blanced and ground*
1 Cup Chicken Stock or vegetable stock (up to 5)
1/2 Teaspoon Sugar depending on taste
2 Tablespoons Water ***NOTE
1 Cup Fresh Mushrooms sliced
1/2 Cup Water Chestnut sliced
1 Cup Celery sliced diagonally
2 Cups Chicken Breasts cubed
1 Cup Pea Pod frozen
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Directions:

1. In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil.

2. Add cubed chicken and toss to coat. Set aside.

3. Preheat electric wok at 350 degrees. Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.

4. heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture.

5. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms, scallions and water chestnuts, stir fry 2 minutes.

6. Add stock and combine all ingredients. Cover and simmer 5 minutes.

7. Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened.

8. Garnish with toasted almonds. Reduce heat setting to warm for serving.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 35% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Mushroom, MSG, Poultry, Corn, Almonds, Sulfites, Peas, Natural Sweeteners, Alcohol, Celery allergies.
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