Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Walnuts; coarsely chopped |
| ¼ cup | Salad oil |
| 2 \N | Chicken breasts; boned, cut in strips |
| ½ teaspoon | Salt |
| 1 cup | Onions; sliced |
| 1½ cup | Celery; sliced |
| 1¼ cup | Chicken broth |
| 1 teaspoon | Sugar |
| 1 tablespoon | Cornstarch |
| ¼ cup | Soy sauce |
| 2 tablespoons | Cooking sherry |
| ⅔ cup | Bamboo shoots; drained |
| 5 ounces | Waterchestnuts; canned, drained and sliced |
In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and place paper towels.
Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to 10 minutes or until tender. Remove chicken.
Put onion, celery and ½ cup of the chicken broth in skillet. Cook uncovered 5 minutes or until slightly tender.
Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining chicken broth. Pour over vegetavles in skillet. Cook and stir till sauce thickens.
Add chicken, bamboo shoots, waterchentnuts and walnuts.
Heat through. Serve with oriental rice.
NOTES : If your're planning a buffet for a dozen double the reciipe. First made in California in 1960, Kids like very much.
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998