Chicken With Almonds Recipe
Ingredients
| Chicken breasts | 3 Large | |
| 3 tablespoons peanut or vegetable oil | ||
| Salt | 1/2 Teaspoon | |
| Water chestnuts | 1 Can (10oz), drained | |
| Bamboo shoots | 1 Can (10oz), drained | |
| Celery | 3/4 Cup (16 tbs), sliced | |
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Monosodium glutamate | 1/2 Teaspoon | |
| 3/4 cup chicken broth or bouillon | ||
| Soy sauce | 2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Deep-Fried Almonds (right) | ||
Directions
Remove bones and skin from chicken breasts; cut chicken into 1-inch pieces.
Heat oil in wok or electric skillet until hot; add salt.
Stir-fry chicken over high heat until almost done, about 5 minutes.
Reduce heat to medium; add water chestnuts, bamboo shoots, celery, mushrooms and monosodium glutamate.
Stir-fry over high heat until heated through, 3 to 5 minutes.
Stir in chicken broth and soy sauce.
Heat to boiling-; reduce heat.
Cover and simmer for 6 minutes.
Mix cornstarch and water; stir into chicken mixture.
Cook and stir until thickened, about 30 seconds.
Heat oil in wok or electric skillet until hot; add salt.
Stir-fry chicken over high heat until almost done, about 5 minutes.
Reduce heat to medium; add water chestnuts, bamboo shoots, celery, mushrooms and monosodium glutamate.
Stir-fry over high heat until heated through, 3 to 5 minutes.
Stir in chicken broth and soy sauce.
Heat to boiling-; reduce heat.
Cover and simmer for 6 minutes.
Mix cornstarch and water; stir into chicken mixture.
Cook and stir until thickened, about 30 seconds.
Chef
