Yield: 12 Servings
|3 \N||(2-lb) broiler fryers -or-|
|3 pounds||Boneless chicken breasts|
|5 tablespoons||Salad oil|
|2 tablespoons||Soy sauce|
|1 can||(14-oz) chicken broth|
|1 can||(5-oz) water chestnuts; drained & chopped|
|1 cup||Celery; thinly sliced|
|1 can||(4-oz) whole mushrooms; drained|
|½ cup||Toasted slivered almonds|
Have butcher debone & skin chicken. To make them easier to slice, store in freezer until partly frozen. Slice into long, thin slivers. Let thaw completely at room temperature. Heat oil in large skillet. Add chicken slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or just until chicken is no longer pink. In small bowl, make smooth paste of water & cornstarch. Stir into chicken mixture with chicken broth, water chestnuts, celery & mushrooms. Cook, stirring until slightly thickened & translucent. Sprinkle with toasted almonds. Serve over rice.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .