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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From C. Wong at Madison Middle School. Ingredients:
2 tablespoons cooking oil |
1/3 cup chopped onion |
1 cup chopped celery |
1 (4 ounce) can mushrooms, liquid included |
2 cups diced cooked chicken |
1 (5 ounce) can water chestnuts, drained and sliced |
2 tablespoons cornstarch |
2 tablespoons soy sauce |
1 tablespoon minced ginger |
1/4 cup chicken broth |
1/2 cup almonds |
Directions:
1. Heat oil in wok; add onion and celery and cook until soft. Stir in mushrroms and chicken, stirring occasionally. Mix in waterchestnuts, pushing mixture up on sides of wok. Combine cornstarch, ginger, soy sauce and chicken broth. Place liquid in middle of wok and cook until sauce thickens, stirring constantly. When sauce thickens, combine all ingredients in wok; add almonds. Serve immediately over hot, fluffy rice.
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