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RECIPE 35
Almond Chicken
GRANNY SAYS: Chinese food
lovers go to alert status! This classic almond chicken is a cinch to make, but you'll need to stock up on
Chinese hot oil, bamboo shoots, and water chestnuts, because you'll
be making this pretty often, once your family has tried it!
| 3-1/2 tbsp. sesame oil |
1 tsp. Chinese hot oil |
| 10 oz. bamboo shoots, diced |
2 cups celery, sliced fine |
| 10 oz. sliced water chestnuts |
1/2 cup whole almonds |
| 2 tsp. gourmet soy sauce |
3 cups chicken broth |
| 3 tbsp. cornstarch |
1/2 cup water |
| 3 chicken breasts, skinned, boned and sliced thin |
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- Combine sesame and hot oils in a large wok or frying pan and
stir-fry chicken until browned.
- Drain bamboo shoots and water chestnuts and add to chicken with
celery, almonds, soy sauce and chicken broth.
- Cover and simmer for 5 minutes.
- Blend together cornstarch and water.
- Add to chicken mixture and cook, stirring, until thickened.
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