Chicken Almond-Oriental

Ingredients

• 3 tablespoons butter, melted
• 1 1/2 cups celery, sliced slanted in 1-inch pieces
• 3/4 cup onion, sliced
• 2 cups cooked white meat of chicken, diced
• 1/2 cup canned sliced mushrooms
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 cup clear chicken consomme
• 1 6-ounce can water chestnuts, thinly sliced
• 2 cans bean sprouts
• 1 cup unsalted toasted almonds, sliced
• 4 cups cooked rice

Steps

1. Saute celery and onion in butter for 2 minutes.
2. Add chicken and mushrooms; heat together for 10 minutes.
3. Combine cornstarch, soy sauce and consomme. Blend slowly into chicken mixture. Stir and cook at low temperature 5 minutes.
4. Add drained bean sprouts and water chestnuts; heat for 5 minutes.
5. Fold in almonds. Serve on fluffy rice.

Notes

Yields 6 to 8 servings.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.