| 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
A Message from our Provider:
“If you’re too open minded, your brains will fall out”