A friend emailed this recipe from the web somewhere. Tried and and was very good, I made some tweaks along the way.
1. Heat Oil in Large Skillet or Pot (enough to coat bottom)
2. Add Chicken and cook till lightly brown (Cook to almost complete - you will finish cooking when you add back to sauce) Remove chicken from Pan (leaving oil and drippings)
3. Add Celery and Carrots to pan and cook till soft
4. Add Garlic and Red Pepper flakes to Pan. Cook 30 seconds - don't burn the garlic - this will also bring out the heat in the pepper flakes
5. Add remaining ingredients to the pan. heating on medium heat until well mixed and dissolved.
6. Add chicken back in - bring to hard boil
7. Mix a little water and cornstarch together so it wont clump in pan (2 tbs water at most) add to pan
8. Reduce heat and simmer 10 mins. Make sure sauce doesn't get to thick and chicken doesn't dry out (that's why you should only cook to 75% complete in step 2)
Serve over rice or mashed potatoes.
ENJOY
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 545 | ||
Calories from Fat: 172 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 22306.7mg | 769 % | |
Potassium 1309.7mg | 34 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 43.3g | ||
Protein 49.1g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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