Almond Chicken with Peas
Keys: Peas Vegetables Nuts Poultry
Yield: 1 Servings
Ingredients:
1/4 cup Slivered almonds
2 tbl Butter or margarine
1/2 lb Mushrooms, sliced
1 pkt Frozen petite peas, (10 oz.) thawed
1/4 lb Fresh edible pod peas, or
1 pkt Frozen pea pods, (6 oz.) thawed
3/4 cup Regular strength chicken broth
1 can Water chestnuts, drained and thinly sliced
3 cup Cold cooked turkey or chicken, cut into bite-size
pieces
4 tsp Cornstarch
1 tbl Soy sauce
Method:
Spread almonds in a shallow pan; toast in a 350 degrees oven until
slightly browned (about 5 minutes); set aside. Place wok on medium heat.
When wok is hot, add butter. When butter has melted, add mushrooms and
stir-fry until golden and limp (about 3 minutes). Add peas, pod peas and
1/2 cup of the broth; stir-fry for about 2 minutes (do seconds if using
frozen pod peas)
or until peas are heated through. Add water chestnuts, turkey or chicken
and onion; stir-fry for about 1 minute. Combine cornstarch, soy and
remaining 1/4 cup chicken broth; add to turkey or chicken mixture and
stir and cook until it boils and thickens (about 1 minute). Garnish with
toasted almonds.
Makes 4 to 6 servings.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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