Almond Chicken with water chestnuts and peas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.2
  • Total Fat: 14.3 g
  • Cholesterol: 45.2 mg
  • Sodium: 439.1 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 24.1 g

View full nutritional breakdown of Almond Chicken with water chestnuts and peas calories by ingredient
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Chinese Dish-mild but very satisfying dish when served over rice. Chinese Dish-mild but very satisfying dish when served over rice.
Number of Servings: 6


    * 1 egg white
    * 1 tsp Splenda (for baking)
    * 2/3 c water
    * 2 TBSP low-sodium soy sauce
    * 3 TBSP cornstarch (1 separated)
    * 2 TBSP dry sherry
    * 2 skinless, boneless chicken breast, halved and cut into 3/4" wide crosswise strips
    * 1/4 c peanut oil
    * 1 can (3 oz) whole, broiled mushrooms
    * 1 can (6 oz) sliced water chestnuts, drained
    * 1 10-oz pckg frozen tiny peas, partially thawed
    * 1/2 c slivered almonds (toasted, if you wish)
    * Salt to taste


Calorie count is based on 6 servings.


1. Add 2/3 c water and 1 (of the 3) TBSP cornstarch.

2. Stir in 1 tsp Splenda (or sugar), 2 TBSP low-sodium soy sauce, and 2 TBSP dry sherry. Set aside.


1. In a medium mixing bowl: Stir egg white with the remaining 2 TBSP cornstarch and mix until smooth.

2. Add the chicken, which has been halved and cut into 3/4" crosswise strips. Coat chicken completely.

3. Heat 1/4 c peanut oil in large wok or skillet over medium high heat. When oil is ready, add the coated chicken, turning as needed until chicken turns white. Remove chicken with slotted spoon.

4. Add to skillet: Mushrooms, water chestnuts and peas. Mix well. Simmer til peas are tender (several minutes).

5. Return chicken to pan. Stir seasoning sauce once again and then add to pan. Stir and cook mixture over high heat til the liquid thickens. Sprinkle with salt and add the slivered almonds.

I serve this with rice. Leftovers reheat well.

Number of Servings: 6

Recipe submitted by SparkPeople user HERCKLE.

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