| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Bobbie’s no, Chicken, Main dishes, Nuts, Rice | 1 | Servings | |
INGREDIENTS
| 1 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 4 | ts | Cornstarch |
| 1/4 | ts | Ground ginger; (1/4 to 1/2) |
| 2/3 | c | Diagonally sliced celery |
| 1/2 | c | Thinly sliced onions |
| 1/2 | c | Green pepper strips; cut into 1-inch pieces |
| 2 | tb | Vegetable oil; divided |
| 1 | lb | Boneless; skinless chicken breasts, cut into 1-inch cubes |
| 1/2 | c | PLANTERS GOLD MEASURE Sliced Almonds; toasted, divided |
| Hot cooked rice |
INSTRUCTIONS
Blend broth, soy sauce, cornstarch and ginger; set aside. In skillet, over medium-high heat, stir-fry celery, onions and green pepper in 1 tablespoon oil until tender-crisp; remove from skillet. Stir-fry 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/cgi-bin/security.cgi?consumerrecipepoultrystirfri2 Planters Gold Measure Nuts MC formatting by bobbi744@sojourn.com Recipe by: Planters Gold Measure Nuts Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 01, 1998
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