| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 1 |
lb |
Boneless; skinless chicken breasts, cut in 1/2" cubes |
| 1/2 |
pk |
(10 oz.) frozen peas; thawed |
| 1 |
cn |
(8oz.) sliced water chestnuts; drained |
| 1/2 |
|
A red bell pepper; seeded and cut in 1/2" pieces |
| 1 |
c |
Water |
| 2 |
ts |
Chicken bouillon granules |
| 3 |
tb |
Low sodium soy sauce |
| 1 |
ts |
Sesame oil |
| 2 |
tb |
Cornstarch dissolved in 1/2 cup cold water |
| 1/4 |
|
Cup; slivered, toasted almonds |
INSTRUCTIONS
This recipe is quick to put together, as well as low-fat and tasty. It is
similar to the Chicken Almond Ding you get at the take-outs.
In a large heavy skillet sprayed with Pam, stir fry celery and onion over
medium heat until crisp-tender. Remove from skillet. Re-spray, and brown
chicken over high heat, stirring constantly. Return celery and onions to
skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce
and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until
thickened. Garnish with almonds. Serve over rice. Serves 5. 202 calories,
25% from fat.
Posted to brand-name-recipes by Jim & Marguerite Sequin
<sequinjm@internet-95.com> on Apr 29, 1998
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