Recipe - Chicken With Toasted Almonds

4 pound Chicken breasts without
skin; boneless
5 tablespoon Salad oil
1 tablespoon Soy sauce
2 teaspoon Salt; optional
1 One half teaspoon Sugar
1 ds Pepper
One fourth cup Cornstarch
1 cn Chicken broth
1 cn Water chestnuts; drained &
chopped
One half cup Pea pods; frozen, thawed and
drained
1 cup Celery; cut or sliced up thin
1 cn Bamboo shoots
1 cn Mushrooms; cut or sliced up & drained
One half cup 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 AnnDeTar@aol.com on Mar 9, 1998