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Chicken With Almonds

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  Whole chicken breasts 3 Large
  Peanut oil/Vegetable oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  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
  Cornstarch 2 Tablespoon
  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.

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Chicken With Almonds Recipe