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*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute . Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney
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|Serving Size: 1 Serving (501g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 977 (99%)|
|Amt Per Serving||% DV|
|Total Fat 108.5g||145 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 50.1g|
|Polyunsanturated Fat 34.7g|
|Cholesterol 1.2mg||0 %|
|Sodium 246.4mg||8 %|
|Potassium 69.7mg||2 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.8g|
|Protein 1.5g||2 %|
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Calories per serving: 989
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