Chicken almond
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.