Trader Vic's Chicken Almond Recipe

• 2 c. finely sliced raw breast of chicken
• 1/4 c. peanut or possibly salad oil
• 3 (5 ounce.) cans (2 c.) diced bamboo shoots, liquid removed
• 2 c. diced celery
• 1 c. diced bok choy (Chinese chard) or possibly Romaine lettuce
• 2 (5 ounce.) cans (1 1/3 c.) water chestnuts, liquid removed and sliced
• 1/2 c. blanched almonds
• 2 tbsp. soy sauce
• 2 teaspoon monosodium glutamate (or possibly salt to taste)
• 3 c. chicken broth
• 1/4 c. cornstarch
• 1/2 c. cool water

1. Fry chicken in oil in a preheated heavy large pan.
2. Add in remaining ingredients except cornstarch and water.
3. Mix thoroughly.
4. Cover and steam 5 min.
5. Blend cornstarch and water, add in to chicken and cook, stirring constantly till mix thickens.
6. Salt to taste.
7. Garnish with extra almonds.
8. Serve at once with Chinese Fried Rice.
9. Makes about 8 servings.
10. NOTE: High heat and quick stirring are essential.
11. Avoid overcooking.

chicken, peanut, bamboo shoots, celery, bok choy, water chestnuts, blanched almonds, soy sauce, glutamate, chicken broth, cornstarch, water

Taken from cookeatshare.com/recipes/trader-vic-s-chicken-almond-41004 (may not work)