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Ingredients
- 4 chicken breasts, cut into cubes
- 1/4 C dry white wine or vermouth
- 1/2 t salt
- 2 scallions cut into 1/2 inch slices
- 1/2 C celery cubed
- 1 T vegetable oil
- Pea Pods
- 8 ounces of fresh mushrooms, sliced
- 1 can Water Chestnuts, drained
- 1/2 C chicken broth
- 1 T cornstrach in 2 T cold water
- 1/2 t salt
- Whole blanched almonds
Details
Preparation
Step 1
Combine the chicken with the wine and 1/2 t salt. Set aside. Stir fry scallions and celery in oil for 1 minute; push aside. Stir fry mushrooms and water chestnuts 1-2 minutes; push aside. Add the chicken and wine and stir fry 2-3 minutes until chicken is done. Combine the chicken and vegetables in the pan. Stir together the broth, cornstarch mixture and another 1/2 t salt. Add slowly to the chicken and vegetables in the wok or pan and heat until thickened and clear. Serve over rice and sprinkle with almonds, if desired.
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