Ingredients

How to make it

  • Prepare the rice using the package directions, omitting the salt and margarine.
  • Meanwile, discard all visible fat from the chicken. Cut the chicken into thin slices.
  • In a small bowl, whisk together the broth, sherry, soy sauce, gingerroot, garlic and hot-pepper oil. Set aside.
  • Heat a large skillet over high heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the chicken for 4 minutes, stirring occasionally.
  • Stir in the onion and celery. Cook for 3 minutes, stirring occasionally.
  • Stir in the snow peas, water chestnuts, bamboo shoots, and broth mixture. Reduce the heat to medium and cook, covered for 5 minutes.
  • Put the cornstarch and sugar in a cup. Add the water, stirring to dissolve. Pour over the chicken. Increase the heat to medium high and cook for 2 minutes, or until the sauce is thick, stirring occasionally. Spoon over the rice. Sprinkle with almonds.

People Who Like This Dish 2
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes