Directions:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1258.19 Kcal (5268 kJ) | ||
| Calories from fat | 928.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.16g | 159% | |
|---|---|---|---|
| Cholesterol | 301.97mg | 101% | |
| Sodium | 2300.7mg | 96% | |
| Potassium | 912.69mg | 19% | |
| Total Carbs | 14.3g | 5% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 70.58g | 141% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 3.3mg | 19% | |
| Calcium | 131.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 339.25 Kcal (1420 kJ) | ||
| Calories from fat | 250.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.82g | 159% | |
|---|---|---|---|
| Cholesterol | 81.42mg | 101% | |
| Sodium | 620.34mg | 96% | |
| Potassium | 246.09mg | 19% | |
| Total Carbs | 3.85g | 5% | |
| Sugars | 0.67g | 10% | |
| Dietary Fiber | 0.83g | 12% | |
| Protein | 19.03g | 141% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.9mg | 19% | |
| Calcium | 35.4mg | 13% | |
* 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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