Chinese walnut chicken

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

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