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Reviews Date of last review
Mon February 4, 2008
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Description: This is a yummy Chinese recipe that I cook alot! I serve it over rice for everyone not low carbing it in my house and it is a favorite for both!
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
How To Prepare: Watch the video recipe here---> http://video.google.com/videoplay?docid=2730818759445124094&hl=en

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.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: 387 Calories; 22g Fat (55.4% calories from fat); 32g Protein; 8g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 423mg Sodium
Preparation Time: 30 mins
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 2
Registered: January 2008
Location: South Florida

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