Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Skinned uncooked chicken breasts cut in thin strips(about 2 whole |
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 |
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.