Title: Almond Chicken with Peas
Categories: Peas, Vegetables
Yield: 1 Servings

1/4 c Slivered almonds
2 tb Butter or margarine
1/2 lb Mushrooms; sliced
1 pk Frozen petite peas; (10 oz.)
-thawed
1/4 lb Fresh edible pod peas; or
1 pk Frozen pea pods; (6 oz.)
-thawed
3/4 c Regular strength chicken
-broth
1 cn Water chestnuts; drained and
-thinly sliced
3 c Cold cooked turkey or
-chicken; cut into bite-size
-pieces
4 ts Cornstarch
1 tb Soy sauce

Spread almonds in a shallow pan; toast in a 350 degrees oven until slightly
browned (about 5 minutes); set aside. Place wok on medium heat. When wok is
hot, add butter. When butter has melted, add mushrooms and stir-fry until
golden and limp (about 3 minutes). Add peas, pod peas and 1/2 cup of the
broth; stir-fry for about 2 minutes (do seconds if using frozen pod peas)
or until peas are heated through. Add water chestnuts, turkey or chicken
and onion; stir-fry for about 1 minute. Combine cornstarch, soy and
remaining 1/4 cup chicken broth; add to turkey or chicken mixture and stir
and cook until it boils and thickens (about 1 minute). Garnish with toasted
almonds. Makes 4 to 6 servings.
Posted to recipelu-digest by "Diane Geary." on Feb 4,
1998