- 2 chicken breasts
- 3 Tbsp. vegetable oil
- 1/2 cup thinly sliced onions
- 1 cup thinly sliced celery
- 1 can (5 oz.) water chestnuts, sliced
- 1 can (5 oz.) sliced bamboo shoots
- 2 cups chicken broth
- 2 tbsp. soy sauce
- 2 tsp. monosodium glutamate
- 1 pkg. (8 oz.) frozen pea pods
- 2-3 tbsp. cornstarch
- 2 tbsp. cold water
- salt
- 1/2 cup slivered almonds
- In skillet melt butter, then add onion, pepper, celery and shallots. Cook over low heat until tender.
- Cut chicken into 1/4 in. slices. Saute in hot oil 3 min. Add onions & celery; cook 5 min.
- Add chestnuts, bamboo, soy sauce, & monosodium glutamate. Cover; simmer 3 min.
- Add pea pods; simmer 2 min. Blend cornstarch & water. Add to chicken mixture. Cook quickly until sauce thickens. Add salt to taste. Sprinkle with almonds.
- Serve with hot cooked rice (Or use 1 pkg. 9 0z. frozen Italian green beans & add with water chestnuts.
6 servings
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