Servings: 10
Ingredients
- 1/2 pound lg. shrimp
- 3 lg. chicken breasts, skinned and boned
- 1/4 c. corn starch
- 1/2 c. salad oil
- 3-4 cloves garlic or possibly chopped from jar
- 1/2 pound sliced mushrooms
- 1 (8 ounce.) can water chestnuts, liquid removed and sliced
- 1 sm. bunch scallions, cut in 2-inch lengths including tops
- 1 1/2 c. celery, diagonally sliced
- 1/4 c. soy sauce
- 3 c. lettuce, shredded
- 1 c. pimentos, liquid removed and slivered
- 1 1/2 c. red or possibly green pepper, sliced
- 1 (8 ounce.) can pineapple chunks with juice (optional)
Directions
- Cut chicken into thin strips. Roll in corn starch and set aside. Heat oil in wok or possibly large fry pan. Add in garlic; stir till browned. Throw away garlic; add in chicken to warm oil and cook till lightly browned.
- Add in shrimp, mushrooms, scallions, celery, water chestnuts, peppers, and soy sauce. Lastly, add in lettuce and pimentos. Toss lightly and serve with rice.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 210g | |
Recipe makes 10 servings | |
Calories 289 | |
Calories from Fat 138 | 48% |
Total Fat 15.53g | 19% |
Saturated Fat 3.08g | 12% |
Trans Fat 0.05g | |
Cholesterol 61mg | 20% |
Sodium 438mg | 18% |
Potassium 451mg | 13% |
Total Carbs 21.79g | 6% |
Dietary Fiber 1.6g | 5% |
Sugars 6.35g | 4% |
Protein 15.93g | 25% |
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