| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breasts, boned |
| 1/3 |
c |
Peanut oil |
| 2 |
c |
Celery, coarsely chopped |
| 2 |
c |
Onions, coarsely chopped |
| 1 |
c |
Bamboo shoots, chopped |
| 1 |
c |
Water chestnuts, sliced |
| 1/4 |
c |
Water |
| 1/4 |
lb |
Sugar peas |
|
|
Soy sauce to taste |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/8 |
lb |
French-fried blanched almonds plus extra almonds for topping |
INSTRUCTIONS
Cut chicken in 3/4-inch 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 MC-Recipe
Digest V1 #536 by Brenda Adams <adamsfmle@sprintmail.com> on Mar 22, 1997
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