CHICKEN WITH ALMONDS
1 cup bamboo shoots
1 cup celery
1 cup onions
8 water chestnuts
6 tablespoons oil
2 cups almonds, blanched
1 lb. boneless, skinless chicken, cut in strips for stir-fry
3/4 teaspoon salt
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons sherry
1 teaspoon sugar
1/4 cup chicken stock
Hot cooked rice (for serving)
Cube bamboo shoots, celery, onions, and water chestnuts; saute slightly in 3 tablespoons oil. Remove from pan.
Brown almonds in oil; remove and drain.
Dredge chicken strips with the mixture of salt, cornstarch, soy sauce, sherry and sugar.
Heat pan; add remaining oil and saute chicken for 5 minutes.
Add chicken stock and heat thoroughly.
Add vegetables and almonds; heat thoroughly.
Serve hot with rice.
Makes 4 servings
Source: Recipe flyer: Victory Markets and Great American Food Stores (not dated)
1 cup bamboo shoots
1 cup celery
1 cup onions
8 water chestnuts
6 tablespoons oil
2 cups almonds, blanched
1 lb. boneless, skinless chicken, cut in strips for stir-fry
3/4 teaspoon salt
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons sherry
1 teaspoon sugar
1/4 cup chicken stock
Hot cooked rice (for serving)
Cube bamboo shoots, celery, onions, and water chestnuts; saute slightly in 3 tablespoons oil. Remove from pan.
Brown almonds in oil; remove and drain.
Dredge chicken strips with the mixture of salt, cornstarch, soy sauce, sherry and sugar.
Heat pan; add remaining oil and saute chicken for 5 minutes.
Add chicken stock and heat thoroughly.
Add vegetables and almonds; heat thoroughly.
Serve hot with rice.
Makes 4 servings
Source: Recipe flyer: Victory Markets and Great American Food Stores (not dated)
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