Stirfried Chicken with Water Chestnuts, Etc.
By Meisje
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2-1/4 C chicken broth
- 4 skinless boneless chicken breast tenderloins,
- 4 about 4 oz. each, sliced
- 1 small onion, sliced
- 2 medium stalks celery, sliced
- 1 C sliced canned water chestnuts, drained
- 1/2 C canned bamboo shoots, drained
- 1 Tbl. soy sauce
- 1 tsp. sugar
- 2 Tbl. cornstarch
- 1/4 C cold water
- 1 Tbl. toasted almond slivers
- 2 C cooked rice
Details
Servings 4
Preparation
Step 1
Heat 1/4 C broth in a large saucepan or wok. Add chicken and saute until no longer pink, about 8 minutes. Add onion and celery and saute for 4 more minutes. Add water chestnuts, bamboo shoots, remaining broth and soy sauce. Cover and simmer for 5 minutes. Mix sugar, cornstarch and cold water and add to the saucepan. Cook, stirring constantly until mixture begins to thicken, about 3 minutes. Serve topped with almonds, over rice.
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