CHICKEN AND ALMOND

from Jacqueline

CHICKEN AND ALMOND
CHICKEN AND ALMOND

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    chicken breasts, skinned and diced

  • 3/4

    cup celery, cut at an angle

  • 1/2

    cup onions, sliced and separated into strips

  • 1

    cup mushrooms

  • 1

    cup sue choy

  • 1

    TBSPN light soya sauce

  • 1/4

    cup chicken stock mixed with 1/2 tspn cornstarch

  • 1/4

    cup chicken stock (additional)

  • 1/2

    tspn salt

  • 1/2

    cup blanched almonds

  • 3

    TBSPN oil

Directions

soak almonds in warm water for 30 mins, add salt. Drain and toast (?roast) IN 325 degrees until light brown. Heat oil and add chicken. Fry till it loses pink color, add onions, celery, sue choy stems, then leaves and mushrooms. Add 1/4 cup chicken stock. cover and steam 1 minute. Add cornstarch and stir until glazed. Place on platter and top with almonds.

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