| Chicken and Almonds WW March 2008 |
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Serves 6 Weight Watcher Points – 6 points 2 large chicken breasts, skinned, boned and diced 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 teaspoons cornstarch 2 teaspoons soy sauce 1 egg white 1/4 cup vegetable oil 3 teaspoons slivered almonds 1 cup mushrooms, sliced thin 1/2 cup chicken stock 3 scallions, sliced thin (include green tops) |
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Place chicken in medium bowl. Add salt, pepper, cornstarch, soy sauce, egg white, and 1 tablespoon oil; mix thoroughly. Let stand for 30 minutes. Heat wok or large frying pan. Add remaining oil and rotate pan to coat. Add almonds; stir fry until golden. Remove with slotted spoon to paper towel. Add 1/3 of the chicken and stir-fry until tender (do not overcook.) Remove from pan and drain on paper towel. Drain all but the 1 tablespoon oil from pan; add mushrooms and stir-fry for 30 seconds. Add chicken stock and chicken; heat to boiling, stirring constantly. Remove to serving platter and sprinkle with almonds and scallions on top. |
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Calories 285 Fat 9g Carbohydrate 5g Sodium 408mg Fiber 1g
Cholesterol 51mg Protein 24g |
