Chicken With Almonds
|Whole chicken breasts||3 Large|
|Peanut oil/Vegetable oil||3 Tablespoon|
|Canned water chestnuts||8 1⁄2 Ounce, drained and sliced (1 Can)|
|Canned bamboo shoots/1 cup peeled, sliced bamboo shoots||8 Ounce, drained and sliced (1 Can)|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Chicken broth/Bouillon||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Teaspoon|
|Cold water||2 Tablespoon|
|Deep fried almonds||1⁄4 Cup (4 tbs)|
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.