Chinese chicken with almonds

Yield: 12 Servings

Measure Ingredient
3 \N (2-lb) broiler fryers -or-
3 pounds Boneless chicken breasts
5 tablespoons Salad oil
2 tablespoons Soy sauce
2 teaspoons Salt
1½ teaspoon Sugar
1 dash Pepper
¼ cup Cornstarch
⅓ cup Water
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.

PAT THOMPSON

TEXARKANA, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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