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.

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