Nut tree almond chicken

Yield: 6 Servings

Measure Ingredient
1½ pounds Chicken breasts, boned
⅓ cup Peanut oil
2 cups Celery, coarsely chopped
2 cups Onions, coarsely chopped
1 cup Bamboo shoots, chopped
1 cup Water chestnuts, sliced
¼ cup Water
¼ pounds Sugar peas
\N \N Soy sauce to taste
1 teaspoon Cornstarch
2 tablespoons Water
⅛ pounds French-fried blanched almonds plus extra almonds for topping

Cut chicken in ¾-inch cubes. Brown quickly in hot oil in a large skillet.

Add next 5 ingredients, cover, and cook about 7 minutes. Scatter sugar peas on top, cover, and cook 5 minutes. Add soy sauce. Mix cornstarch and water; add to skillet and cook, stirring, just until mixture is slightly thickened and glazed. Sprinkle with almonds and serve. Pass soy sauce and extra almonds.

Serve with molded rice, and fresh orange slices.

Source: printed in The Sacramento Cookery Book By Sally A. Clifford (1982).

Recipe from Nut Tree Restaurant; Nut Tree, Califoria.

MC formatted and Busted by Brenda Adams on Mar 21, 1997 Recipe by: Nut Tree Restaurant, Nut Tree, California Posted to MC-Recipe Digest V1 #536 by Brenda Adams <adamsfmle@...> on Mar 22, 1997

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