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Name: Chinese Chicken with Almonds
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Chinese
Ingredients: 5 tb Salad oil; 1/2 c Toasted slivered almonds; 1 1/2 ts Sugar; 2 ts Salt; 1 cn (14-oz) chicken broth; 1 c Celery; thinly sliced; 1 ds Pepper; 3 lb Boneless chicken breasts; 2 tb Soy sauce; 3 (2-lb) broiler fryers -or-; 1/4 c Cornstarch; 1/3 c Water; 1 cn (4-oz) whole mushrooms;; 1 cn (5-oz) water chestnuts;

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INGREDIENTS

5 tb Salad oil
1/2 c Toasted slivered almonds
1 1/2 ts Sugar
2 ts Salt
1 cn (14-oz) chicken broth
1 c Celery; thinly sliced
1 ds Pepper
3 lb Boneless chicken breasts
2 tb Soy sauce
3 (2-lb) broiler fryers -or-
1/4 c Cornstarch
1/3 c Water
1 cn (4-oz) whole mushrooms;
1 cn (5-oz) water chestnuts;

Servings

INSTRUCTIONS

Have butcher debone & skin chicken. To make them easier to slice, store in freezer until partly frozen. Slice into long, thin slivers. Let thaw completely at room temperature. Heat oil in large skillet. Add chicken slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or just until chicken is no longer pink. In small bowl, make smooth paste of water & cornstarch. Stir into chicken mixture with chicken broth, water chestnuts, celery & mushrooms. Cook, stirring until slightly thickened & translucent. Sprinkle with toasted almonds. Serve over rice. PAT THOMPSON TEXARKANA, AR From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

NOTES

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Chinese Chicken with Almonds

5 tb Salad oil
1/2 c Toasted slivered almonds
1 1/2 ts Sugar
2 ts Salt
1 cn (14-oz) chicken broth
1 c Celery; thinly sliced
1 ds Pepper
3 lb Boneless chicken breasts
2 tb Soy sauce
3 (2-lb) broiler fryers -or-
1/4 c Cornstarch
1/3 c Water
1 cn (4-oz) whole mushrooms;
1 cn (5-oz) water chestnuts;

Have butcher debone & skin chicken. To make them easier to slice, store in  freezer until partly frozen. Slice into long, thin slivers. Let thaw  completely at room temperature. Heat oil in large skillet. Add chicken  slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or  just until chicken is no longer pink. In small bowl, make smooth paste of  water & cornstarch. Stir into chicken mixture with chicken broth, water  chestnuts, celery & mushrooms. Cook, stirring until slightly thickened &  translucent. Sprinkle with toasted almonds. Serve over rice.    PAT THOMPSON    TEXARKANA, AR    From <Simply Southern>, the Desoto School Mothers Assn, Helena-West  Helena, AR 72390.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 12 Servings

Calories: 252
Calories from Fat: 64 (25%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.6g
Cholesterol 98.7mg		30 %
Sodium 153.2mg		5 %
Potassium 491mg		13 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.6g
Protein 40.7g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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