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Recipe: Almond Chicken Oriental
Similar Categories: Almond, Chicken, Oriental
ALMOND CHICKEN ORIENTAL
1 package (6 ounces) frozen chinese pea pods
1 package (10 ounces) frozen green peas
2 cups cut up cooked chicken
1 can (4 ounces) water chestnuts, drained and sliced
1 can (2 ounces) mushroom stems and pieces
1/3 cup water
1 teaspoon instant chicken bouillon
1/4 cup water
2 teaspoons cornstarch
2 teaspoons soy sauce
orange rice (below)
1/4 cup sliced almonds
Heat frozen pea pods, frozen peas, chicken, water chestnuts, mushrooms
(with liquid), 1/3 cup water and the instant bouillon to boiling in
covered 3 quart saucepan; reduce heat. Simmer until chicken is hot and
pea pods are crisp-tender, about 5 minutes. Mix 1/4 cup water, the
cornstarch and soy sauce; stir gradually into chicken mixture. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Serve over
orange rice; sprinkle with almonds. Makes 6 servings.
ORANGE RICE
Prepare instant rice for 6 servings as directed on package. Stir in
1/2 teaspoon grated orange peel.
1 package (6 ounces) frozen chinese pea pods
1 package (10 ounces) frozen green peas
2 cups cut up cooked chicken
1 can (4 ounces) water chestnuts, drained and sliced
1 can (2 ounces) mushroom stems and pieces
1/3 cup water
1 teaspoon instant chicken bouillon
1/4 cup water
2 teaspoons cornstarch
2 teaspoons soy sauce
orange rice (below)
1/4 cup sliced almonds
Heat frozen pea pods, frozen peas, chicken, water chestnuts, mushrooms
(with liquid), 1/3 cup water and the instant bouillon to boiling in
covered 3 quart saucepan; reduce heat. Simmer until chicken is hot and
pea pods are crisp-tender, about 5 minutes. Mix 1/4 cup water, the
cornstarch and soy sauce; stir gradually into chicken mixture. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Serve over
orange rice; sprinkle with almonds. Makes 6 servings.
ORANGE RICE
Prepare instant rice for 6 servings as directed on package. Stir in
1/2 teaspoon grated orange peel.
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