CHICKEN, VEGETABLES AND RICE|
3 Tbsp. oil
2 raw skinned, deboned chicken
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. soy sauce
1 c. diced celery
1 c. frozen peas
1/2 c. diced onions
1/2 c. blanched almonds
1 c. hot chicken broth
1/2 c. thinly sliced carrots
1/4 c. diced green pepper
1 can mushrooms
4 oz. sugar pea pods
1 Tbsp. cornstarch
2 Tbsp. water
Saute chicken 3 minutes, stirring constantly. Add soy
sauce, celery, peas, onions, carrots and pepper and cook 2
minutes. Stir in broth; cover and cook over low heat 5 min-
utes. Add pea pods, mushrooms; mix cornstarch and water; stir
into mixture until thick; add almonds and serve over rice.
Substitute skinned, deboned leftover roast, chicken or turkey.
Add prior to thickening.
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