Chicken with toasted almonds
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken breasts without skin; boneless |
| 5 | tablespoons | Salad oil |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Salt; optional |
| 1½ | teaspoon | Sugar |
| 1 | dash | Pepper |
| ¼ | cup | Cornstarch |
| 1 | can | Chicken broth |
| 1 | can | Water chestnuts; drained & chopped |
| ½ | cup | Pea pods; frozen, thawed and drained |
| 1 | cup | Celery; sliced thin |
| 1 | can | Bamboo shoots |
| 1 | can | Mushrooms; sliced & drained |
| ½ | cup | Almond slivers; toasted |
Directions
1. Heat oil in large skillet/wok. Add chicken slivers, soy sauce, salt, sugar, & pepper. Cook, stirring every few minutes until chicken is no longer pink.
2. In a small bowl, make a smooth paste of cornstarch & ⅓ cup of water.
Stir into chicken mixture with chicken broth, water chestnuts, peas, celery & mushrooms; cook, stirring until slightly thickened & translucent.
Serving Ideas : Serve over rice, sprinkled with toasted almonds.
NOTES : Delicious!!! May add white wine, garlic & additional soy sauce while cooking if desired.
Recipe by: Annette
Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@...> on Mar 9, 1998