| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 4 | lb | Chicken breasts without skin; boneless |
| 5 | tb | Salad oil |
| 1 | tb | Soy sauce |
| 2 | ts | Salt; optional |
| 1 1/2 | ts | Sugar |
| 1 | ds | Pepper |
| 1/4 | c | Cornstarch |
| 1 | cn | Chicken broth |
| 1 | cn | Water chestnuts; drained & chopped |
| 1/2 | c | Pea pods; frozen, thawed and drained |
| 1 | c | Celery; sliced thin |
| 1 | cn | Bamboo shoots |
| 1 | cn | Mushrooms; sliced & drained |
| 1/2 | c | Almond slivers; toasted |
INSTRUCTIONS
1. Heat oil in large skillet/wok. Add chicken slivers, soy sauce, salt, sugar, & pepper. Cook, stirring every few minutes until chicken is no longer pink. 2. In a small bowl, make a smooth paste of cornstarch & 1/3 cup of water. Stir into chicken mixture with chicken broth, water chestnuts, peas, celery & mushrooms; cook, stirring until slightly thickened & translucent. Serving Ideas : Serve over rice, sprinkled with toasted almonds. NOTES : Delicious!!! May add white wine, garlic & additional soy sauce while cooking if desired. Recipe by: Annette Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@aol.com> on Mar 9, 1998
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