Chicken with Walnuts
|Walnut halves||1 Cup (16 tbs)|
|Chicken breasts||3 Large, skinned|
|Salt||1 1⁄2 Teaspoon|
|Canned chicken bouillon||3 Cup (48 tbs)|
|Soy sauce||3 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Frozen cut green beans||10 Ounce, thawed (1 Package)|
|Celery||2 Cup (32 tbs)|
|Canned bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, thinly sliced (1 Can)|
|Cooked seasoned rice||4 Cup (64 tbs)|
Saute walnuts in butter or margarine in skillet until lightly browned.
Drain walnuts on paper towels; reserve.
Cut chicken into thin julienne strips; reserve.
Combine and mix cornstarch, sugar and salt.
Blend in 1 cup chicken bouillon and soy sauce; stir until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Sprinkle chicken into oil; cook and stir until chicken turns white and browns slightly.
Stir in vegetables.
Pour remaining 2 cups of chicken bouillon over mixture; cover and steam about 5 minutes.
Remove cover; stir in cornstarch mixture and continue cooking and stirring until sauce is thick and clear.
Add walnut halves and heat, stirring constantly.
Serve with hot cooked seasoned rice.