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Name: Chicken with Walnuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 Garlic minced; 1 lg Chicken breast; skinned; 2 tb Cornstarch; 4 Dried Black mushrooms; 1 lg Onion; sliced; 1 ts Sugar; 3 tb Soy sauce; 2 c Peanut oil; 1 c Sliced bamboo shoots; 1 c Shelled walnuts; 1/4 c Chicken Stock; 3 Stalks celery; sliced; 1/2 ts Salt

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INGREDIENTS

3 Garlic ; minced
1 lg Chicken breast; skinned
2 tb Cornstarch
4 Dried Black mushrooms
1 lg Onion; sliced
1 ts Sugar
3 tb Soy sauce
2 c Peanut oil
1 c Sliced bamboo shoots
1 c Shelled walnuts
1/4 c Chicken Stock
3 Stalks celery; sliced
1/2 ts Salt

Servings

INSTRUCTIONS

Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy sauce. Marinate the chicken meat in this mixture for 20 minutes. Soak the dried mushrooms in warm water for 15 minutes. Drain, trim off the tough ends and thinly slice the mushrooms. Place the walnuts in a small pan. Cover with cold water, bring to a boil, and continue boiling 3 minutes. Drain. Heat the oil to 375 F in a wok or heavy skillet. Deep-fry the walnuts until lightly browned. Drain on paper toweling. Remove all but 3 tablespoons of the oil. Add the garlic and stir-fry until lightly browned. Add the marinated chicken meat and stir-fry until opaque, about 1 minute. Add the celery, onion, bamboo shoots, and mushrooms. Stir-fry until tender-crisp, about 2 minutes. Stir in the chicken stock. Cook until sauce thickens slightly. Remove to a large platter. Garnish with browned walnuts. PINE YARD CHURCH STREET, CHICAGO WINE: CHENIN BLANC From the . Downloaded from G Internet, G Internet.

NOTES

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Chicken with Walnuts

3 Garlic minced
1 lg Chicken breast; skinned
2 tb Cornstarch
4 Dried Black mushrooms
1 lg Onion; sliced
1 ts Sugar
3 tb Soy sauce
2 c Peanut oil
1 c Sliced bamboo shoots
1 c Shelled walnuts
1/4 c Chicken Stock
3 Stalks celery; sliced
1/2 ts Salt

Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy sauce.  Marinate the chicken meat in this mixture for 20 minutes. Soak the dried  mushrooms in warm water for 15 minutes. Drain, trim off the tough ends and  thinly slice the mushrooms. Place the walnuts in a small pan. Cover with  cold water, bring to a boil, and continue boiling 3 minutes. Drain. Heat  the oil to 375 F in a wok or heavy skillet. Deep-fry the walnuts until  lightly browned. Drain on paper toweling. Remove all but 3 tablespoons of  the oil. Add the garlic and stir-fry until lightly browned. Add the  marinated chicken meat and stir-fry until opaque, about 1 minute. Add the  celery, onion, bamboo shoots, and mushrooms. Stir-fry until tender-crisp,  about 2 minutes. Stir in the chicken stock. Cook until sauce thickens  slightly. Remove to a large platter. Garnish with browned walnuts.    PINE YARD    CHURCH STREET, CHICAGO    WINE: CHENIN BLANC    From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 4 Servings

Calories: 1208
Calories from Fat: 1159 (96%)

Amt Per Serving		% DV

	Total Fat 128.8g	172 %
	Saturated Fat 20.3g	101 %
	Monounsaturated Fat 52.9g
	Polyunsanturated Fat 49.4g
Cholesterol 0.9mg		0 %
Sodium 233.4mg		8 %
Potassium 252.6mg		7 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 11.7g
Protein 6.5g		9 %
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.

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Calories per serving: 1208

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