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Recipe: Almond Chicken (using chicken breasts, Colorado Cache cookbook)

Main Dishes - Chicken, Poultry
ALMOND CHICKEN

3 skinless, boneless chicken breasts, thinly sliced
3 tablespoons peanut oil
1 (10 ounce) can bamboo shoots, drained and diced
2 cups diagonally sliced celery
1 (10 ounce) can water chestnuts, drained and sliced
1/2 cup slivered blanched almonds
2 tablespoons soy sauce
3 cups chicken broth
3 tablespoons cornstarch
1/2 cup water
Hot cooked rice (for serving)

Heat oil in wok over high heat. Add chicken and stir-fry until browned.

Add bamboo shoots, celery, water chestnuts, almonds, soy sauce and chicken broth. Cover and cook gently for 5 minutes.

Blend together cornstarch and water. Add to chicken mixture and cook, stirring, until thickened.

Serve with rice.

Makes 4 servings
Source: Colorado Cache Cookbook: A Goldmine of Recipes by Junior League of Denver
MsgID: 371701
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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