Recipe - Chinese Chicken With Almonds

3 (2lb) broiler fryers or
3 pound Boneless chicken breasts
5 tablespoon Salad oil
2 tablespoon Soy sauce
2 teaspoon Salt
1 One half teaspoon Sugar
1 ds Pepper
One fourth cup Cornstarch
1/3 cup Water
1 cn (14oz) chicken broth
1 cn (5oz) water chestnuts;
drained & chopped
1 cup Celery; thinly cut or sliced up
1 cn (4oz) whole mushrooms;
drained
One half cup Toasted slivered almonds

Have butcher debone & skin chicken. To make them easier to slice, store in
freezer until partly frozen. Slice into long, thin slivers. Let thaw
completely at room temperature. Heat oil in large skillet. Add chicken
slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or
just until chicken is no longer pink. In small bowl, make smooth paste of
water & cornstarch. Stir into chicken mixture with chicken broth, water
chestnuts, celery & mushrooms. Cook, stirring until slightly thickened &
translucent. Sprinkle with toasted almonds. Serve over rice.

PAT THOMPSON

TEXARKANA, AR

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.