* Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (41%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 265.8mg||9 %|
|Potassium 511.2mg||13 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.1g|
|Protein 3.8g||5 %|
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Calories per serving: 105
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