Classic Chicken Almond
|Chicken breasts||3 , halved|
|Onion||1 Large, peeled and sliced|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Ground ginger||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Toasted slivered almonds||2 Tablespoon|
Combine chicken breasts, 2 slices of the onion, salt, pepper and 1 cup water in a large saucepan; cover.
Simmer 20 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle; strain broth into a small bowl.
Pull skin from chicken and take meat from bones in one piece; chill, then cut into thin strips.
Chill broth separately, then skim fat, if needed.
When ready to finish cooking, saute remaining onion in vegetable oil in a large frying pan 2 to 3 minutes; push to side.
Stir in celery and saute 2 to 3 minutes; push to side.
Place peas, mushrooms and liquid and chicken strips in separate piles in pan; pour in broth; cover.
Steam 10 minutes, or until peas are crisply tender.
Lift vegetables from pan with a slotted spoon; place in a serving bowl; lift out chicken strips and arrange on top of the vegetables.
Blend cornstarch and ginger with soy sauce in a cup; stir in 2 tablespoons water until smooth.
Stir into liquid in pan; cook, stirring constantly, until sauce thickens and boils 3 minutes.
Spoon over chicken and vegetables; sprinkle with almonds.
Garnish with thin strips of pimiento and drained canned mushroom caps and celery slices threaded onto kebab sticks, and serve with hot cooked rice or noodles, if you wish.