Almond Chinese Chicken Stir Fry


2 large chicken breasts; skinned, boned, cubed
1 can button mushrooms
2 large celery ribs; sliced diagonally
1 small onion; sliced
1 can water chestnuts; sliced and drained
1 cup frozen peas
2 tablespoons oil
1 cup chicken broth
1/2 teaspoon sugar
1 tablespoon Soy sauce
pepper (to taste)
1 tablespoon cornstarch; mixed with water
toasted almonds
rice
Chinese noodles

It is very important to have all of your ingredients ready before you start cooking.

Heat 2 tablespoons of corn oil in a large skillet or wok. Add the chicken and stir-fry until it is white. Add the vegetables and stir-fry one minute. Add the broth and seasoning, cover and simmer over low heat for 5 minutes.

DO NOT OVERCOOK.

Stir in the cornstarch and cook just until the sauce is thickand clear. Add almonds.

Serve over rice and/or Chinese noodles.

Source: Ruth McGrew

4 servings

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