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Stirfried Chicken with Water Chestnuts, Etc.

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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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