Recipe - Stir-Fried Chicken Walmonds

1 cup Chicken broth
2 tablespoon Soy sauce
4 teaspoon Cornstarch
One fourth teaspoon Ground ginger; (One fourth to 1/2)
2/3 cup Diagonally cut or sliced up celery
One half cup Thinly cut or sliced up onions
One half cup Green pepper strips; cut
into 1inch pieces
2 tablespoon Vegetable oil; divided
1 pound Boneless; skinless chicken
breasts, cut into 1inch
cubes
One half cup PLANTERS GOLD MEASURE Sliced
Almonds; toasted, divided
Hot cooked rice

Blend broth, soy sauce, cornstarch and ginger; set aside. In skillet, over
mediumhigh heat, stirfry celery, onions and green pepper in 1 tablespoon
oil until tendercrisp; remove from skillet. Stirfry 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/cgibin/security.cgi?consumerrecipepoultrystirfri2
Planters Gold Measure Nuts MC formatting by bobbi744@sojourn.com
Recipe by: Planters Gold Measure Nuts

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 01, 1998