Chicken Almond With Chinese Vegetables
|Cooked chicken||3 Cup (48 tbs)|
|Celery||2 Cup (32 tbs), cut in 1/2-inch slices|
|Chicken stock||2 1⁄4 Cup (36 tbs)|
|Soy sauce||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned chinese vegetables||32 Ounce (2 cans, 16-ounce each)|
|Whole almonds||1⁄2 Cup (8 tbs)|
Heat chicken in hot oil until golden brown.
Add celery, chicken stock and soy sauce.
Cook a few minutes.
Mix together cornstarch, sugar and water.
Add to chicken mixture and simmer until thickened.
Add Chinese vegetables, almonds and sherry.
Simmer just until mixture is heated through.
If desired, add pea pods and stir into hot mixture.
Do not overcook.
Serve over Chinese noodles or rice.