Chinese Almond Chicken with Mushroom & Bamboo Shoots
Chinese Almond Chicken with Mushroom and Bamboo Shoots recipe
Yield
16 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pound |
chicken
cleaned and skinned |
|
| ⅓ | cup |
mushrooms
fresh, sliced lengthwise |
|
| 3 | tablespoon | soy sauce, tamari |
|
| ½ | cup |
bamboo shoots
cut diagonally |
|
| ¾ | teaspoon | salt |
|
| ½ | cup |
celery
cut diagonally |
|
| 1 | tablespoon | cornstarch |
|
| ¼ | cup |
onions
cut in thin strips |
|
| 2 | tablespoon | sherry |
|
| 10 |
water chestnuts
sliced thin |
*
|
|
| 1 | cup |
almonds
blanched |
*
|
| ⅓ | cup | chicken broth |
|
|
peanut oil
about 2 cups |
*
|
Directions
Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside.
Fry almonds or walnuts until golden in 1½ cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Sauté vegetables for 1 minute; drain off oil and set aside.
Heat 4 tablespoons oil; sauté chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or and walnuts. Serve with rice.
Comments
think calorie count is far off. must have included all the oil that is drained off after frying nuts?????
Yes, the nutrition fact definitely includes the 2 cups of oil completely.