Title: Stir-Fried Chicken W/almonds
Categories: Bobbie's no, Chicken, Main dishes, Nuts, Rice
Yield: 1 Servings

1 c Chicken broth
2 tb Soy sauce
4 ts Cornstarch
1/4 ts Ground ginger; (1/4 to 1/2)
2/3 c Diagonally sliced celery
1/2 c Thinly sliced onions
1/2 c Green pepper strips; cut
-into 1-inch pieces
2 tb Vegetable oil; divided
1 lb Boneless; skinless chicken
-breasts, cut into 1-inch
-cubes
1/2 c PLANTERS GOLD MEASURE Sliced
-Almonds; toasted, divided
Hot cooked rice

Blend broth, soy sauce, cornstarch and ginger; set aside. In skillet, over
medium-high heat, stir-fry celery, onions and green pepper in 1 tablespoon
oil until tender-crisp; remove from skillet. Stir-fry chicken in remaining
oil until no longer pink. Stir in broth mixture; cook and stir until
mixture thickens and begins to boil. Return vegetables to skillet; stir in
1/3 cup almonds. Serve over rice, topped with remaining almonds. Makes 4
servings.
http://www.culinary.net/cgi-bin/security.cgi?consumerrecipepoultrystirfri2
Planters Gold Measure Nuts MC formatting by bobbi744@sojourn.com
Recipe by: Planters Gold Measure Nuts

Posted to MC-Recipe Digest by Roberta Banghart on
May 01, 1998