* Exported from MasterCook *

CHICKEN ALMOND CHINESE

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp guar gum -- or xanthian
1 tsp soy sauce
2 tsp sherry
1/2 tsp splenda
1/2 tsp oil
4 cups chicken -- cubed
1/2 cup slivered almonds
3 tbsp oil
1 cup celery -- sliced diagonally
1/2 cup pea pods -- frozen
1 cup fresh mushrooms -- sliced
1/2 cup waterchestnuts -- sliced
1 cup chicken stock
2 tbsp guar gum
2 tbsp water
1 tbsp soy sauce

In medium mixing bowl combine guar gum, soy sauce, sherry, splenda and 1/2 teaspoon oil.
Add cubed chicken and toss to coat. Set aside.
Preheat electric wok to hot.
Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.
heat 3 tablespoons oil in wok, uncovered, add chicken mixture. 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 waterchestnuts, stir fry 2 minutes.
Add stock and combine all ingredients. Cover and simmer 5 minutes.
Meanwhile combine guar gum, water and soy sauce, pour into chicken mixture, stirring until thickened.
Garnish with toasted almonds.
Reduce heat setting to warm for serving. Serve over salad greens.




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Per Serving (excluding unknown items): 616 Calories; 47g Fat (69.2% calories from fat); 35g Protein; 12g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 1034mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 32783 0 0 0 0 0 0 0 0 0 0 0 0 621 0 0

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