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Add a photoServings: 4
Ingredients
- Chicken breasts *
- 1/2 lb Chinese pea pods
- 1/2 lb Mushrooms Green onions
- 2 c. Bamboo shoots, liquid removed
- 1 c. Chicken broth **
- 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
- * Boned and skinned** Or possibly bouillon cube dissolved in water 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 tbls of oil in
- skillet over moderate heat, add in all the nuts, and cook 1 minutes 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 mins. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 152 | 62% |
| Total Fat 17.13g | 21% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 1310mg | 55% |
| Potassium 504mg | 14% |
| Total Carbs 11.69g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.59g | 2% |
| Protein 12.3g | 20% |
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