Contributed By: menfe
Orange County Register
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree
Ingredients
2 Whole chicken breasts - boneless & skinless
1 tbsp Cornstarch
1 tbsp Pale dry sherry
1 tbsp Soy sauce
3 tbsp Oil, divided use
1 Green bell pepper, cut in 1/2 inch squares
6 Water chestnuts, drained and quartered
1/4 lb Mushrooms, quartered
1/4 cup Chicken stock
2 tbsp Hoisin sauce
1/4 cup Toasted whole almonds
Preparation
1. Cut chicken into 1/2 inch cubes. Place in medium bowl and toss with cornstarch. Add sherry and soy sauce; toss again.
2. Heat wok over high heat for 1 minute. Swirl 1 tbsp oil around sides of pan. When oil is hot, add green pepper, water chestnuts and mushrooms. Stir-fry about 3 minutes. Remove with slotted spoon and set aside.
3. Swirl remaining oil around sides of wok and heat until fragrant (1-2 minutes). Add chicken and stir-fry over high heat until chicken is white and firm (about 4 minutes). Add stock and hoisin sauce; stir to coat chicken. Add vegetables and cook 1 minute more, tossing to coat chicken with sauce. Add almonds and stir to heat through.
Cook's Notes
Nutrition Information
Calories: 332
;
Total Fat: 18.1 grams
;
Saturated Fat: 2 grams
;
Polyunsaturated Fat: 4.8 grams
;
Carbohydrates: 11 grams
;
Protein: 30 grams
;
Calcium: 43 mg
;
Sodium: 476 mg
;
Fiber: 2.18 grams