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Cheryl Moulton's Chicken Almond Ding Recipe

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This recipe for Cheryl Moulton's Chicken Almond Ding, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Mahaffey
Added: Thursday, January 31, 2008


2 chicken breasts, skinned boned and cubed
1 tsp each salt, corn strach and soy sauce
1 egg white, 1 pinch ground pepper
marinate chicken in above for 30 minutes
1 tsp each ginger root and monced garlic
1/4 cup diced onion
1 tsp salt
1 cup diced celery
1/2 cup each diced water chestnuts and bamboo shoots
1 (4 oz) cans button mushrooms, drained
1/2 cup chicken broth
4 tbsp cornstarch (dissolved in 2 tbsp water)
1 cup pea pods cut in 3/4" pieces
1 (2 oz) jar pimento, diced
2 tbsp oyster sauce
1/2 cup roasted almonds
2 tbsp green onions, chopped
4 tbsp oil, for stir frying

Marinate chicken in next five ingredients for 30 minutes or more. Prepare remaining ingredients, keeping each sperate. Set wok on high heat. Add 2 tbsp oil heat until hot, stir fry chicken until it turns white. Remove, add 2 tbsp oil, stir fry ginger, garlic and onion until onion is slightly brown. Add celery, water chestnuts, bamboo shoots, mushrooms and salt. Stir fry one minute. Return chicken to wok. Add broth and cook to a boil. Stir in corn starch mixture, and cook until thick. Add peapods, pimento adn oyster sauce. Stir well. Serve topped with green onions and almonds. You can add extra almonds and stir some in.




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