Directions:
- Steam the beans, celery and capsicum, starting with the beans first, then adding the celery and lastly the capsicum for a few minutes. Set aside.
- Heat oil and fry almonds until golden brown, remove from oil and drain on kitchen paper. Saute onion in the same pan for 2 minutes, then add chicken pieces and saute for 2 minutes. Add garlic, ginger, mushrooms, stir and saute for 2 minutes, adding water if the mixture gets too dry. Add 1 small cup chicken stock and cook for 10 minutes.
- Blend cornflour with the remainder of the chicken stock and stir slowly into saucepan. Bring to a boil and cook for 3 minutes while stirring. Add the steamed vegetables, soy sauce, spring onion and fresh herbs.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 760.91 Kcal (3186 kJ) | ||
| Calories from fat | 424.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.2g | 73% | |
|---|---|---|---|
| Cholesterol | 154.5mg | 52% | |
| Sodium | 13379.68mg | 557% | |
| Potassium | 793.7mg | 17% | |
| Total Carbs | 31.29g | 10% | |
| Sugars | 9.06g | 36% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 27.43g | 55% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 7.2mg | 40% | |
| Calcium | 198.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 102.43 Kcal (429 kJ) | ||
| Calories from fat | 57.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 73% | |
|---|---|---|---|
| Cholesterol | 20.8mg | 52% | |
| Sodium | 1801.07mg | 557% | |
| Potassium | 106.84mg | 17% | |
| Total Carbs | 4.21g | 10% | |
| Sugars | 1.22g | 36% | |
| Dietary Fiber | 0.55g | 16% | |
| Protein | 3.69g | 55% | |
| Vitamin C | 0.8mg | 10% | |
| Iron | 1mg | 40% | |
| Calcium | 26.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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