Chicken with toasted almonds

6 Servings

Ingredients

Quantity Ingredient
4 pounds Chicken breasts without skin; boneless
5 tablespoons Salad oil
1 tablespoon Soy sauce
2 teaspoons Salt; optional
1½ teaspoon Sugar
1 dash Pepper
¼ cup Cornstarch
1 can Chicken broth
1 can Water chestnuts; drained & chopped
½ cup Pea pods; frozen, thawed and drained
1 cup Celery; sliced thin
1 can Bamboo shoots
1 can Mushrooms; sliced & drained
½ cup Almond slivers; toasted

Directions

1. Heat oil in large skillet/wok. Add chicken slivers, soy sauce, salt, sugar, & pepper. Cook, stirring every few minutes until chicken is no longer pink.

2. In a small bowl, make a smooth paste of cornstarch & ⅓ cup of water.

Stir into chicken mixture with chicken broth, water chestnuts, peas, celery & mushrooms; cook, stirring until slightly thickened & translucent.

Serving Ideas : Serve over rice, sprinkled with toasted almonds.

NOTES : Delicious!!! May add white wine, garlic & additional soy sauce while cooking if desired.

Recipe by: Annette

Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@...> on Mar 9, 1998

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