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Hong Kong Chicken Almond

Chicken.Maximus's picture
Ingredients
  Chicken breasts 24 Ounce (2 Whole Pieces)
  Salad oil 3 Tablespoon
  Sliced celery 1 Cup (16 tbs)
  Garlic 1⁄2 Clove (2.5 gm), minced
  Instant chicken broth/2 chicken bouillon cubes 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Chopped crystallized ginger 1 Tablespoon
  Frozen chinese pea pods 8 Ounce
  Cornstarch 2 Tablespoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Hot cooked rice 3 Cup (48 tbs)
Directions

Pull skin from chicken breasts; halve breasts and cut meat in one piece from bones, then slice meat into long thin strips.
Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes.
Stir in celery and garlic; saute 3 minutes longer, or until chicken is almost tender.
Stir in chicken broth or bouillon cubes, water, soy sauce, and ginger; heat to boiling, crushing cubes, if using, with a spoon; add frozen pea pods; cover.
Simmer 5 minutes.
Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Spoon into a serving dish; sprinkle with almonds.
Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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