Almond Chicken With Peas Recipe

• 1/4 c. Slivered almonds
• 2 Tbsp. Butter or possibly margarine
• 1/2 lb Mushrooms, sliced
• 1 pkt Frzn petite peas, (10 ounce.) thawed
• 1/4 lb Fresh edible pod peas, or possibly
• 1 pkt Frzn pea pods, (6 ounce.) thawed
• 3/4 c. Regular strength chicken broth
• 1 can Water chestnuts, liquid removed and thinly sliced
• 3 c. Cool cooked turkey or possibly chicken, cut into bite-size pcs
• 4 tsp Cornstarch
• 1 Tbsp. Soy sauce

1. Spread almonds in a shallow pan; toast in a 350 degrees oven till slightly browned (about 5 min); set aside.
2. Place wok on medium heat.
3. When wok is warm, add in butter.
4. When butter has melted, add in mushrooms and stir-fry till golden brown and limp (about 3 min).
5. Add in peas, pod peas and 1/2 c. of the broth; stir-fry for about 2 min (do seconds if using frzn pod peas)
6. or possibly till peas are heated through.
7. Add in water chestnuts, turkey or possibly chicken and onion; stir-fry for about 1 minute.
8. Combine cornstarch, soy and remaining 1/4 c. chicken broth; add in to turkey or possibly chicken mix and stir and cook till it boils and thickens (about 1 minute).
9. Garnish with toasted almonds.
10. Makes 4 to 6 servings.

almonds, butter, mushrooms, petite peas, peas, pea pods, regular strength chicken broth, water chestnuts, turkey, cornstarch, soy sauce

Taken from cookeatshare.com/recipes/almond-chicken-with-peas-63658 (may not work)