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Suggest a better description1. Soak dried mushrooms. 2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add to chicken and toss gently to coat. 3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms. Mince ham. 4. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add chicken; stir-fry until it loses its pinkness. Return leeks to pan. 5. Add water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 minutes. 6. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep warm. 7. Blend remaining cornstarch and cold water to a paste; stir in sugar. Then add to liquids in pan, stirring to thicken. Pour sauce over chicken. Garnish with ham, sprinkle with Worcestershire Sauce and serve. NOTE: This Shanghai style dish is sometimes called Princess Chicken. From
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 106 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 267.8mg | 9 % | |
Potassium 287.4mg | 8 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 15.9g | ||
Protein 3.4g | 5 % | |
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: 188
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