Chinese chicken with almonds
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Chinese chicken with almonds
  Chinese    Chicken    Almonds    Poultry  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43870. Report a problem with this recipe.
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      Title: Chinese chicken with almonds
 Categories: Poultry
      Yield: 12 Servings
      3    (2-lb) broiler fryers -or-
      3 lb Boneless chicken breasts
      5 tb Salad oil
      2 tb Soy sauce
      2 ts Salt
  1 1/2 ts Sugar
      1 ds Pepper
    1/4 c  Cornstarch
    1/3 c  Water
      1 cn (14-oz) chicken broth
      1 cn (5-oz) water chestnuts;
           -drained & chopped
      1 c  Celery; thinly sliced
      1 cn (4-oz) whole mushrooms;
    1/2 c  Toasted slivered almonds
  Have butcher debone & skin chicken. To make them easier to slice,
  store in freezer until partly frozen. Slice into long, thin slivers.
  Let thaw completely at room temperature. Heat oil in large skillet.
  Add chicken slivers, soy sauce, salt, sugar & pepper. Cook, stirring
  a few minutes or just until chicken is no longer pink. In small bowl,
  make smooth paste of water & cornstarch. Stir into chicken mixture
  with chicken broth, water chestnuts, celery & mushrooms. Cook,
  stirring until slightly thickened & translucent. Sprinkle with
  toasted almonds. Serve over rice.
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 43870 (Apr 03, 2005)

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