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Almond Chicken - West Bend

Almond Chicken

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Full Recipe Details


2 tablespoons vegetable oil 2 whole chicken breasts, skinned, boned and thinly sliced 1 - 8 ounce can sliced water chestnuts, drained. ½ cup slivered almonds 3 tablespoons soy sauce 1½ cups chicken broth or bouillon 4 tablespoons cornstarch ½ cup cold water

Cooking Process

1. Preheat oil in Wok at 375°F/190.5°C. Add chicken and stir-fry until opaque (about 5 minutes). 2. Add water chestnuts, almonds, soy sauce and chicken broth to the Wok. Stir to blend, cover and cook for 1-½ minutes. 3. Combine cornstarch and water. Add to Wok and stir until thickened. Combine all ingredients. Reduce heat to warm for serving.


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