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CHICKEN ALMOND

Category:    Chicken
Yield: 6 servings
 
      2 c  Skinned uncooked chicken                 -chard) or romaine
           -breasts cut in thin                5 oz Cans water chestnuts,
           -strips(about 2 whole                    -drained and sliced
           Breasts)                            3 c  Chicken broth
    1/4 c  Peanut oil or vegetable oil         2 tb Soy sauce
      5 oz Cans bamboo shoots, drained       1/3 c  Cornstarch
           -and diced                        1/2 c  Cold water
      2 c  Diced celery                      1/2 c  Toasted halved almonds
      2 c  Diced bok choy (Chinese                  Hot cooked rice
 
  In large heavy skillet, quickly cook chicken strips in hot oil. Add diced
  bamboo shoots, celery, bok choy or romaine, water chestnuts, chicken broth,
  and soy sauce; mix thoroughly. Bring to boiling; cover and cook over low
  heat 5 minutes or till crisp-tender. Slowly blend cornstarch into 1/2 cup
  cold water; add to chicken mixture. Cook, stirring constantly, till mixture
  thickens and bubbles. Salt to taste. Garnish with toasted almonds. Serve
  immediately over hot cooked rice. Makes 6 servings.
 

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