Try this Chinese Velvet Chicken recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Velvet Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Chinese
Ingredients: 1 pk (6-oz) frozen snow peas; 2 tb Sherry; 1/2 lb Fresh mushrooms; 1/2 ts Salt; 2 Egg whites; 3 Whole chicken breasts; boned; 1/4 c Water; 2 tb Cornstarch; 1/2 ts Accent; 1/4 ts Pepper; 1/2 c Vegetable oil; 1 ts Sugar; 1 c Chicken broth; Flour; 1/2 c Water chestnuts

Find the most delicious recipes here

INGREDIENTS

1 pk (6-oz) frozen snow peas
2 tb Sherry
1/2 lb Fresh mushrooms
1/2 ts Salt
2 Egg whites
3 Whole chicken breasts; boned
1/4 c Water
2 tb Cornstarch
1/2 ts Accent
1/4 ts Pepper
1/2 c Vegetable oil
1 ts Sugar
1 c Chicken broth
Flour
1/2 c Water chestnuts

Servings

INSTRUCTIONS

Partially freeze chicken. Slice lengthwise (1/8 inch). Make batter by mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry. Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place chicken in oil but do not let pieces touch. saute for 3 to 4 minutes, stirring constantly. Drain on paper towels. Pour off all but 3 Tablespoons oil. Add mushrooms. saute for 5 minutes. Remove and add 1/4 cup water. Stir to loosen particles on bottom of skillet. Combine 1 Tablespoon cornstarch and chicken broth. Add to skillet and boil. Add snow peas, water chestnuts, chicken and mushrooms. Heat. Serve immediately. Yield: 8 servings. SUSAN OWENS (MRS. ROBERT W.) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Chinese Velvet Chicken

1 pk (6-oz) frozen snow peas
2 tb Sherry
1/2 lb Fresh mushrooms
1/2 ts Salt
2 Egg whites
3 Whole chicken breasts; boned
1/4 c Water
2 tb Cornstarch
1/2 ts Accent
1/4 ts Pepper
1/2 c Vegetable oil
1 ts Sugar
1 c Chicken broth
 Flour
1/2 c Water chestnuts

Partially freeze chicken. Slice lengthwise (1/8 inch). Make batter by  mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry.  Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place  chicken in oil but do not let pieces touch. saute for 3 to 4 minutes,  stirring constantly. Drain on paper towels. Pour off all but 3 Tablespoons  oil. Add mushrooms. saute for 5 minutes. Remove and add 1/4 cup water. Stir  to loosen particles on bottom of skillet. Combine 1 Tablespoon cornstarch  and chicken broth. Add to skillet and boil. Add snow peas, water chestnuts,  chicken and mushrooms. Heat. Serve immediately. Yield: 8 servings.    SUSAN OWENS (MRS. ROBERT W.)    From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior  League.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (211g)
Recipe Makes: 8 Servings

Calories: 261
Calories from Fat: 93 (36%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 2.8g
Cholesterol 51.3mg		16 %
Sodium 257.5mg		9 %
Potassium 356.5mg		9 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 13.8g
Protein 26.3g		38 %
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.

About Our Nutrition Facts

Calories per serving: 261

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe