Diced Chicken With Almonds
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:49pm

Ingredients




2 cups chicken, diced
3 tablespoons oil
1 teaspoon salt
2 tablespoons soy sauce
1 cup peas
1 cup diced celery
1/2 cup canned mushrooms
1 cup boiling water
1/2 cup toasted almonds
Thickening:
1 tablespoon cornstarch mixed with ¼ cup cold water

Preparation

1 Heat a pan with the oil and salt and when it is very hot add the chicken and saute for 3 minutes. Season with soy sauce and stir well. Add the peas, celery, mushrooms and water very slowly and stir well. Cover the pan and cook for about 4 minutes. Add the thickening and lower the heat, and when the gravy thickens and becomes clear, remove from heat and transfer to a shallow plate. Sprinkle with toasted almonds. Serve very hot.

About


From "The Art of Chinese Cooking" by Mimie Ouei.