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Serving Size: 4
Preparation Time: 30 minutes
Ingredients:
1 tbsp vegetable oil
2 cl
garlic -- crushed
2 slices bacon -- chopped
4 boneless skinless chicken breast halves -- sliced
2 spring onions -- chopped
12 oz mixed mushrooms -- 350gr cooked
2 oz brandy
1 cup cream
1/2 cup chicken stock
black pepper
Directions:
Heat oil in wok over a medium heat, add
garlic and
bacon and stirfry for 3 minutes or until bacon
browns. Add chicken and stir-fry for 5 minutes or
until chicken is tender. Remove chicken mixture from
wok, set aside and keep warm.
Add spring onionns and mixed mushrooms to wok and
stir-fry for 2 minutes or until tender. Return
chicken mixture to wok, stir in brandy, cream and
stock and bring to boil. Reduce heat and simmer for
15 minutes or until sauce reduces by half. Season to
taste with black pepper.
Per Serving
(excluding unknown items):
387 Calories; 22g Fat (55.4% calories from fat); 32g
Protein; 8g Carbohydrate; 1g Dietary Fiber; 123mg
Cholesterol; 423mg Sodium. Exchanges: 4 Lean Meat; 1
Vegetable; 4 Fat.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
