Recipe - Nut Tree Almond Chicken

1 One half pound Chicken breasts, boned
1/3 cup Peanut oil
2 cup Celery, coarsely chopped
2 cup Onions, coarsely chopped
1 cup Bamboo shoots, chopped
1 cup Water chestnuts, cut or sliced up
One fourth cup Water
One fourth pound Sugar peas
Soy sauce to taste
1 teaspoon Cornstarch
2 tablespoon Water
1/8 pound Frenchfried blanched
almonds plus extra almonds
for topping

Cut chicken in 3/4inch cubes. Brown quickly in hot oil in a large skillet.
Add next 5 ingredients, cover, and cook about 7 minutes. Scatter sugar peas
on top, cover, and cook 5 minutes. Add soy sauce. Mix cornstarch and water;
add to skillet and cook, stirring, just until mixture is slightly thickened
and glazed. Sprinkle with almonds and serve. Pass soy sauce and extra
almonds.

Serve with molded rice, and fresh orange slices.

Source: printed in The Sacramento Cookery Book By Sally A. Clifford (1982).
Recipe from Nut Tree Restaurant; Nut Tree, Califoria.

MC formatted and Busted by Brenda Adams on Mar 21, 1997

Recipe by: Nut Tree Restaurant, Nut Tree, California Posted to MCRecipe
Digest V1 #536 by Brenda Adams adamsfmle@sprintmail.com on Mar 22, 1997