* Exported from MasterCook *

CHINESE ALMOND CHICKEN

Recipe By :Doris Hill
Serving Size : 6 Preparation Time :0:20
Categories : 5-10G Low Carb Poultry Chicken Breasts
Regional Chinese Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb chicken breast, no skin, no bone, R-T-C -- 1.5k
1/3 cup fresh mushrooms
3 tbsp soy sauce
1/2 cup bamboo shoots -- cut diag
3/4 tsp salt
1/2 cup celery -- cut diag
2 tbsp cream
1/4 cup onion -- cut in thin strips
2 tbsp sherry
10 waterchestnuts -- thin sliced
1 cup blanched almonds -- or walnuts
1/3 cup chicken stock
2 cups peanut oil

Cut chicken in shreds. Smear with a mixture of soy sauce, salt, cream and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with salad.










Cuisine:
"Chinese"












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Per Serving (excluding unknown items): 1099 Calories; 92g Fat (74.9% calories from fat); 57g Protein; 12g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 1037mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 17 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0