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Add a photoServings: 4
Ingredients
- 3 x Chicken breasts Boned and skinned
- 1/2 lb Chinese pea pods
- 1/2 lb Mushrooms
- 4 x Green onions
- 2 c. Bamboo shoots, liquid removed
- 1 c. Chicken broth Or possibly bouillon cube dissolved
- 1 x In water
- 1/4 c. Soy sauce
- 2 Tbsp. Corn starch
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 4 Tbsp. Salad oil
- 1 pkt Cashew nuts (about 4-ounce)
Directions
- Slice breasts horizontally into very thin slices and cut into inch squares.
- Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add in to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 Tbsp. of
- oil in skillet over moderate heat, add in all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often till it looks opaque. Lower heat to low. Add in pea pods, mushrooms, and broth. Cover and cook slowly for 2 min. Remove cover, add in soy sauce mix, bamboo shoots, and cook till thickened, stirring constantly. Simmer uncovered a bit more and add in green onions and nuts and serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 4 servings | |
| Calories 482 | |
| Calories from Fat 235 | 49% |
| Total Fat 26.31g | 33% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.13g | |
| Cholesterol 75mg | 25% |
| Sodium 15468mg | 645% |
| Potassium 870mg | 25% |
| Total Carbs 26.41g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.92g | 3% |
| Protein 35.12g | 56% |
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