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| DICED ALMOND CHICKEN |
4 Boneless, skinless chicken breasts
3 Tbsp. oil
1/2 cup Yoshida's Stir Fry Sauce
3 Tbsp. Cornstarch
1/3 cup water
1 can chicken broth
1 small can water chestnuts, drained and chopped
1/2 cup frozen peas, thawed
1/2 cup diced celery
1 4-oz can whole mushrooms, drained
1/2 cup toasted almond halves or slivers |
1. Cut chicken into cubes. Heat oil in a large skillet over medium heat. Add chicken and Yoshida's Stir Fry Sauce and cook until chicken is no longer pink, stirring occasionally.
2. In a small bowl, mix cornstarch and water to form a paste. Add this to the chicken mixture along with the chicken broth, waterchestnuts, peas, celery and mushrooms. Cook over medium-high heat stirring constantly until sauce is slightly thickened and translucent.
3. Stir in almonds and serve. |
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