Classic Chicken Almond Recipe
Ingredients
| Raw chicken breasts - 2 cups , sliced in strips | ||
| Crisco | 1/4 Cup (16 tbs) | |
| Bamboo shoots | 2 Can (10oz) | |
| Celery | 2 Cup (16 tbs), diced | |
| Water chestnuts | 2 Can (10oz) | |
| Chicken broth | 3 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Almond | 1/2 Cup (16 tbs) | |
Directions
MAKING
1. In a large pan, heat the Crisco till it becomes hot. Place the pan over high heat and stir quickly till melted and evenly hot
2. Add the bamboo shoots, celery, water chestnuts, chicken broth, and soy sauce to the hot oil and mix thoroughly. Bring this mixture to the boil and cook for 5 minutes till the vegetables are crisp and tender
3. In a small bowl, tip in the cornstarch and cold water and add to the chicken and cook till the mixture till it becomes thick and bubbled
4. Add salt to taste and mix well
SERVING
5. Sprinkle with almonds and serve over hot cooked rice
1. In a large pan, heat the Crisco till it becomes hot. Place the pan over high heat and stir quickly till melted and evenly hot
2. Add the bamboo shoots, celery, water chestnuts, chicken broth, and soy sauce to the hot oil and mix thoroughly. Bring this mixture to the boil and cook for 5 minutes till the vegetables are crisp and tender
3. In a small bowl, tip in the cornstarch and cold water and add to the chicken and cook till the mixture till it becomes thick and bubbled
4. Add salt to taste and mix well
SERVING
5. Sprinkle with almonds and serve over hot cooked rice
Chef
