ALMOND CHICKEN
Meat, Seafood and Poultry
Ingredients
- 2 chicken breasts, skinned and boned
- 2 tablespoons cooking oil
- 1 1/2 - 2 cups sliced celery
- 1 can sliced water chestnuts, drained
- 2 1/2 cups chicken broth
- cornstarch
- water
- 1/2 cup almonds, whole or sliced
- 2 tablespoons soy sauce
- hot cooked rice
Directions
Cut chicken into chunks.
Heat large skillet or wok. Add oil; add chicken. Cook quickly using high heat. (Do not overcook.) Add celery, water chestnuts, almonds, chicken broth and soy sauce and mix thoroughly. Bring to a boil. Cover and cook over low heat until vegetables are crisp-tender (about 4 or 5 minutes). Combine small amount of cornstarch and water and add to chicken. Cook until mixture thickens. Add almonds.
Serve over hot rice.
TIP: To help prevent splashing grease when frying meat, sprinkle a little salt in the pan before adding cooking oil or shortening.
Heat large skillet or wok. Add oil; add chicken. Cook quickly using high heat. (Do not overcook.) Add celery, water chestnuts, almonds, chicken broth and soy sauce and mix thoroughly. Bring to a boil. Cover and cook over low heat until vegetables are crisp-tender (about 4 or 5 minutes). Combine small amount of cornstarch and water and add to chicken. Cook until mixture thickens. Add almonds.
Serve over hot rice.
TIP: To help prevent splashing grease when frying meat, sprinkle a little salt in the pan before adding cooking oil or shortening.
Source: PDF page 135
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