Title: Almond chicken with peas
 Categories: Peas, Vegetables
      Yield: 1 Servings
 
    1/4 c  Slivered almonds
      2 tb Butter or margarine
    1/2 lb Mushrooms; sliced
      1 pk Frozen petite peas; (10 oz.)
           -thawed
    1/4 lb Fresh edible pod peas; or
      1 pk Frozen pea pods; (6 oz.)
           -thawed
    3/4 c  Regular strength chicken
           -broth
      1 cn Water chestnuts; drained and
           -thinly sliced
      3 c  Cold cooked turkey or
           -chicken; cut into bite-size
           -pieces
      4 ts Cornstarch
      1 tb Soy sauce
 
  Spread almonds in a shallow pan; toast in a 350 degrees oven until
  slightly browned (about 5 minutes); set aside. Place wok on medium
  heat. When wok is hot, add butter. When butter has melted, add
  mushrooms and stir-fry until golden and limp (about 3 minutes). Add
  peas, pod peas and 1/2 cup of the broth; stir-fry for about 2 minutes
  (do seconds if using frozen pod peas) or until peas are heated
  through. Add water chestnuts, turkey or chicken and onion; stir-fry
  for about 1 minute. Combine cornstarch, soy and remaining 1/4 cup
  chicken broth; add to turkey or chicken mixture and stir and cook
  until it boils and thickens (about 1 minute). Garnish with toasted
  almonds. Makes 4 to 6 servings.