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Chicken with Almonds and Snow Peas
3 chicken breasts
1/2 c. oil
1/2 c. blanched almonds
3/4 c. sliced green onions
1 c. sliced celery
1/2 lb. snow peas
1 (4 oz.) can button mushrooms, drained
3 Tbsp. soy sauce
1 (10 1/2 oz.) can chicken broth
1 1/2 Tbsp. cornstarch
Remove bones from chicken and dice. Heat oil in skillet, brown almonds. Remove
almonds with slotted spoon and drain on paper. In oil remaining in skillet, cook
chicken 3 minutes stirring constantly. Add green onions, celery, peas, mushrooms
and soy sauce. Cook 2 minutes still stirring. Add 1 cup broth. Bring to a boil
and cook over medium heat for 5 minutes. Mix cornstarch with remaining broth.
Add to skillet and stir until sauce is thickened. Mix almonds in. Serve over
rice, noodles, etc.
Makes 4 servings.
http://www.nancyskitchen.com
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