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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have been searching for this recipe for years and finally found it in a tattered old copy of Another Serving of The Best of Bridge. A nice basic oriental almond chicken that can be tweeked to suit your tastes. Ingredients:
2 chicken breasts, cut into 1 inch pieces |
3 tablespoons oil |
4 ounces water chestnuts |
2 cups celery, chopped |
1 cup fresh mushrooms |
1 onion, chopped |
6 ounces almonds, slivered |
1 -2 tablespoon white wine |
3 tablespoons soy sauce |
1/2 cup water |
1/2 teaspoon garlic, minced |
1 tablespoon cornstarch |
Directions:
1. Sprinkle diced chicken with white wine, salt and pepper.
2. Dice mushrooms, celery, onion and water chestnuts.
3. Drain, dry and mix together. Set aside.
4. Heat wok and add 1 tsp of oil.
5. Brown almonds for 2 minutes stirring constantly. Remove from pan.
6. Heat 1 tbsp oil and brown garlic slightly.
7. Add chicken, stir and toss for 1 minute. Remove from wok and set aside.
8. Heat 1 tbsp of oil, add vegetables. Stir fry for 3 minutes.
9. Sprinkle with soy sauce. Add water. Cover and cook for 3 minutes.
10. Thicken with cornstarch and sprinkle with almonds.
11. Serve over rice.
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