You are here

Classic Chicken Almond

  Chicken breasts 3 , halved
  Onion 1 Large, peeled and sliced
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 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)
  Cornstarch 2 Tablespoon
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)


Classic Chicken Almond Recipe