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.