Chicken with Nuts and Mushrooms – Diabetes

A delicious mushroom dish for any occasion!

Cut the chicken into small cubes. Mix cornflour, salt and five-spice powder. Turn the meat cubes in it to the other side. Cut the onions into bite-sized pieces. Soak the mushrooms in warm water for 3/4 hour, cut into strips. Put the bamboo strips in a sieve and let them drain.

Heat oil in a frying pan or wok, fry nuts and almond kernels until golden. Remove and drain on paper towels.

Finish baking the chicken over high heat until it changes color, which takes about a minute. Do not finish baking too much at once! Remove with slotted spoon and drain.

Drain off all but 2EL of the oil from the wok. Sauté onions, mushrooms and bamboo in it at high temperature for about a minute. Pour in the clear soup. Mix soy sauce with cornflour and water and add. Bring to a boil and let thicken. Warm the chicken in the sauce. Turn off the heat, mix in the nuts and almond kernels and serve on the spot with long grain rice or noodles.

To be credited : 3g (1 Port.= a quarter Be)

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