Title: Chicken with Toasted Almonds
Categories: Poultry
Yield: 6 Servings

4 lb Chicken breasts without
-skin; boneless
5 tb Salad oil
1 tb Soy sauce
2 ts Salt; optional
1 1/2 ts Sugar
1 ds Pepper
1/4 c Cornstarch
1 cn Chicken broth
1 cn Water chestnuts; drained &
-chopped
1/2 c Pea pods; frozen, thawed and
-drained
1 c Celery; sliced thin
1 cn Bamboo shoots
1 cn Mushrooms; sliced & drained
1/2 c Almond slivers; toasted

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 & 1/3 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 on Mar 9, 1998