Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bamboo Shoots | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 pound boneless, skinless chicken breasts
- Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- a few drops sesame oil
- 1 tablespoon cornstarch
- Vegetables:
- 1 cup fresh button mushrooms
- 1/2 cup canned bamboo shoots
- 1/2 cup canned water chestnuts
- 2 slices ginger
- 1 garlic clove
- Sauce:
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- Other:
- 3 tablespoons oil for stir frying, or as needed
Directions
Cut chicken breasts into strips. Add the seasonings in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables.
Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry
until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot.
Category:American Chinese Recipes
Category:American Chinese Meat Dishes