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Chicken Almond

American.Gourmet's picture
Ingredients
  Skinless chicken breasts 2 Cup (32 tbs), cut in thin strips (About 2 Whole Breasts)
  Shortening/Salad oil 1⁄4 Cup (4 tbs)
  Chicken broth 3 Cup (48 tbs)
  Canned bamboo shoots 10 Ounce, drained and diced (2 Cans Of 5 Ounce Each)
  Canned water chestnuts 10 Ounce, drained and sliced (2 Cans Of 5 Ounce Each)
  Celery 2 Cup (32 tbs), diced
  Bok choy/Romaine 1 Cup (16 tbs), diced (Chinese Chard)
  Soy sauce 2 Tablespoon
  Monosodium glutamate 2 Teaspoon
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Halved almonds 1⁄2 Cup (8 tbs), toasted
  Hot cooked rice 1 Cup (16 tbs)
Directions

MAKING
1) In large heavy skillet, cook the chicken in hot shortening or salad oil.
2) Stir in the chicken broth, bamboo shoots, bok choy or romaine, water chestnuts, celery, soy sauce and monosodium glutamate; mix thoroughly.
3) Bring to a boil, then cover and cook over a low heat for 5 minutes, until the vegetables are tender but still crisp.
4) In a small bowl, blend the cornstarch in cold water; then stir into the chicken mixture.
5) Stir constantly and cook until the mixture is thick and bubbly.
6) Season with the salt to taste.

SERVING
7) Garnish the Chicken with Almonds and serve immediately over hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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