Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Water Chestnut | 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
- 12 cups roasted chicken
- 2 large white onions, chopped
- 6 stalks celery, chopped
- 2 large green bell peppers, chopped
- 2 cups fresh mushrooms, sliced
- ¼ cup vegetable oil
- 5 cups chicken broth
- 3 teaspoons soy sauce
- 1 teaspon salt
- 2 teaspoons freshly ground black pepper
- 3 tablespoons cornstarch
- 8 tablespoons water
- 2 cans bean sprouts
- 2 cans water chestnuts
- 3 cups boiled rice
Directions
Cut chicken into bite sized pieces.
Combine onions, celery, bell peppers and mushrooms.
Put vegetable oil in a large frying pan, turn flame to medium, and add the cut-up vegetables.
Cook the vegetables together until the onions turn golden in color, stirring occasionally as the vegetables cook.
Add chicken broth.
Do not boil.
Bring to a simmer and continue to simmer for 15 minutes.
Stir in soy sauce, season with salt and pepper.
Combine cornstarch and water and combine until smooth.
Add cornstarch mixture to the pan.
Stir in chicken, sprouts, chestnuts and simmer until heated through.
Serve over boiled rice.