Almond Chicken

• 2 whole chicken breasts, skinned and boned
• 2 Tbsp. oil
• 1 small onion, thinly sliced
• 1 c. sliced celery
• 1 c. sliced water chestnuts
• 1 (5 oz.) can bamboo shoots
• 2 c. chicken broth
• 2 Tbsp. soy sauce
• 2 Tbsp. cornstarch
• 1 tsp. sugar
• 1/4 c. slivered almonds, toasted
• 1/4 c. cold water

1. Slice chicken breasts thinly. Stir-fry in hot oil in heavy skillet for 5 minutes. Add onion and celery. Stir-fry for 5 minutes.
2. Add water chestnuts, bamboo shoots, chicken broth and soy sauce, mixing well. Cook, covered, for 5 minutes.
3. Blend cornstarch and sugar with water. Stir into chicken.
4. Cook until thickened, stirring constantly. Sprinkle with almonds and serve over rice. Serves 4.

chicken breasts, oil, onion, celery, water, bamboo shoots, chicken broth, soy sauce, cornstarch, sugar, slivered almonds, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005518 (may not work)