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Ingredients
- 1 whole chicken breast, skinned and boned
- 1 teaspoon salt
- 1 tbsp. dry sherry
- 1 teaspoon cornstarch
- 3 tbsp. vegetable oil
- 10 ounce. fresh snow pea pods, trimmed and cut in 1" pcs
- 1/2 c. (about 8) water chestnut slices
Directions
- Slice chicken into pcs 1 x 1/2 x 1/4 inch. Mix chicken with 1/2 tsp. salt and sherry; stir in cornstarch. Set aside.
- Heat 1 Tbsp. of oil in wok. Stir fry the snow pea pods for 20 seconds, add in 1/2 tsp. salt and stir a few more times. Add in the water chestnut and stir fry for another 10 seconds and set the mix aside.
- Heat 2 Tbsp. of oil in wok. When warm, add in the chicken mix and stir quickly, separating the pcs. Keep stirring till all the chicken turns opaque. Return the snow pea and chestnut mix to the wok, mix a few times and serve with cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 2 servings | |
| Calories 376 | |
| Calories from Fat 242 | 64% |
| Total Fat 27.26g | 34% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.61g | |
| Cholesterol 45mg | 15% |
| Sodium 1213mg | 51% |
| Potassium 432mg | 12% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.57g | 0% |
| Protein 18.5g | 30% |
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