Chinese Walnut Chicken
|Coarsely broken walnuts||1 Cup (16 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chicken breasts||2 , boned and cut lengthwise in very thin strips|
|Onion slices||1 Cup (16 tbs)|
|Bias cut celery slices||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking sherry||2 Tablespoon|
|Canned bamboo shoots||5 Ounce, drained|
|Canned water chestnuts||5 Ounce, drained and sliced|
In skillet, toast walnuts in hot oil, stirring constantly.
Remove nuts to paper towels.
Put chicken into skillet.
Sprinkle with salt.
Cook, stirring frequently, 5 to 10 minutes or till tender.
Put onion, celery, and 1/2 CUP of the chicken broth in skillet.
Cook uncovered 5 minutes or till slightly tender.
Combine sugar, cornstarch, soy sauce, and cooking sherry; add remaining chicken broth.
Pour over vegetables in skillet.
Cook and stir till sauce thickens.
Add chicken, bamboo shoots, water chestnuts, and walnuts.
Serve with Oriental Rice.