Recipe - Chinese Walnut Chicken

1 cup Walnuts; coarsely chopped
One fourth cup Salad oil
2 Chicken breasts; boned, cut
in strips
One half teaspoon Salt
1 cup Onions; cut or sliced up
1 One half cup Celery; cut or sliced up
1 One fourth cup Chicken broth
1 teaspoon Sugar
1 tablespoon Cornstarch
One fourth cup Soy sauce
2 tablespoon Cooking sherry
2/3 cup Bamboo shoots; drained
5 ounce Waterchestnuts; canned,
drained and cut or sliced up

In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and
place paper towels.

Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to
10 minutes or until tender. Remove chicken.

Put onion, celery and One half cup of the chicken broth in skillet. Cook
uncovered 5 minutes or until slightly tender.

Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining
chicken broth. Pour over vegetavles in skillet. Cook and stir till sauce
thickens.

Add chicken, bamboo shoots, waterchentnuts and walnuts.

Heat through. Serve with oriental rice.

NOTES : If your're planning a buffet for a dozen double the reciipe. First
made in California in 1960, Kids like very much.
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998