Chicken almond

Yield: 6 servings

Measure Ingredient
2 cups Skinned uncooked chicken breasts cut in thin strips(about 2 whole
\N \N Breasts)
¼ cup Peanut oil or vegetable oil
5 ounces Cans bamboo shoots, drained and diced
2 cups Diced celery
2 cups Diced bok choy (Chinese chard) or romaine
5 ounces Cans water chestnuts, drained and sliced
3 cups Chicken broth
2 tablespoons Soy sauce
⅓ cup Cornstarch
½ cup Cold water
½ cup Toasted halved almonds
\N \N Hot cooked rice

In large heavy skillet, quickly cook chicken strips in hot oil. Add diced bamboo shoots, celery, bok choy or romaine, water chestnuts, chicken broth, and soy sauce; mix thoroughly. Bring to boiling; cover and cook over low heat 5 minutes or till crisp-tender. Slowly blend cornstarch into ½ cup cold water; add to chicken mixture. Cook, stirring constantly, till mixture thickens and bubbles. Salt to taste. Garnish with toasted almonds. Serve immediately over hot cooked rice. Makes 6 servings.

Similar recipes