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Add a photoServings: 2
Ingredients
- 3 x chicken breasts without skin (& without ribs)
- 3 Tbsp. soy sauce
- 2 Tbsp. sherry
- 1 tsp chicken bouillon
- 1 c. water
- 2 Tbsp. cornstarch
- 1 Tbsp. honey
- 8 ounce waterchestnuts, canned halved
- 2 c. snow peas halved
- 1 c. water
- 1 c. mushrooms large, fresh, sliced
- 3 Tbsp. green onions
- 2 Tbsp. vegetable oil
- 2 c. water
- 2 c. rice, instant
Directions
- Cook 2 c. instant (Minute) rice and water according to package instructions while you cut up other ingredients.
- Slice chicken breasts into thin strips. (Slice them thin, since the chicken expands as it cooks). (If you have trouble slicing them, partially freeze them before slicing). Set aside.
- Stir together the soy sauce, sherry, bouillon, water, cornstarch, and honey.
- Set aside. Drain the water chestnuts and cut in half. Set aside. Cut the pea pods in half crosswise. Set aside. Slice the mushrooms and the green onion. Set aside.
- Add in the oil to the wok and heat on high. Add in the chicken to the wok and stir-fry till chicken is cooked (no longer pink). Remove chicken. Stir fry water chestnuts, pea pods, mushrooms, and green onions for 3 or possibly 4 min. Return the chicken to wok. Stir in the liquid mix. Cook
- (stirring) till thicken. Cover and cook till heated through. With this much chicken, vegetables, and rice my wife and I have this as a complete meal.
- Some people like a little chopped ginger cooked in.
- NOTES : We made this last night. It was good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1101g | |
| Recipe makes 2 servings | |
| Calories 1142 | |
| Calories from Fat 194 | 17% |
| Total Fat 21.92g | 27% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.43g | |
| Cholesterol 45mg | 15% |
| Sodium 1453mg | 61% |
| Potassium 981mg | 28% |
| Total Carbs 193.78g | 52% |
| Dietary Fiber 10.6g | 35% |
| Sugars 13.96g | 9% |
| Protein 35.58g | 57% |
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