Stirfried Chicken with Water Chestnuts, Etc.

By Meisje

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

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.