Ingredients
2 c Skinned uncooked chicken
-breasts cut in thin strips
(about 2 whole Breasts)
3 c Chicken broth
1/4 c Peanut oil or vegetable oil
2 tb Soy sauce
5 oz Cans bamboo shoots, drained
-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 chard) or romaine
5 oz Cans water chestnuts,
-drained and sliced
1/3 c Cornstarch
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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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