Chicken Vegetable Medley
|Salad oil||2 Tablespoon|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Canned water chestnuts||15 Ounce, sliced (1 Can)|
|Cooked chicken||1 1⁄2 Cup (24 tbs), or canned (In Chunks)|
|Canned chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Soy sauce||1 Tablespoon|
|Canned bean sprouts||1 Pound, drained (1 Can)|
|Hot fluffy rice||1 Cup (16 tbs)|
|Canned toasted diced almond||1⁄3 Cup (5.33 tbs)|
About 30 minutes before serving:
1. Heat salad oil in large skillet; in it saute onion slices, celery slices, mushroom slices, and water chestnut slices 5 minutes.
2. Now add salt, chicken chunks, and broth; simmer, covered, 10 minutes.
3. Meanwhile, combine cornstarch with 1 teaspoon soy sauce and 2 tablespoons cold water; stir smoothly into chicken mixture. Bring to boil; add drained bean sprouts, then stir until thickened and bean sprouts are hot.
4. Serve on hot fluffy rice, sprinkled with almonds. Pass soy sauce.