Almond Chicken

Almond Chicken


Serves 4.


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


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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