Almond Chicken (Aha)


4 boneless chicken breast
1 fillets (approximately 4 oz
1 each), skinned, all visible
1 fat removed
2/3 cup uncooked rice
1/4 cup chicken broth (aha) or
1 commercial low-sodium
1 variety
1 tablespoon sherry
1 tablespoon light soy sauce
1/8 teaspoon hot pepper oil
1/16 teaspoon ground ginger
2 tablespoon acceptable vegetable oil
1 small onion, thinly sliced
1 cup thinly sliced celery
1 cup sliced water chestnuts
5 oz can bamboo shoots, rinsed
1 and drained
1 teaspoon sugar
2 tablespoon cornstarch
1/4 cup cold water
1/4 cup toasted almond slivers


Rinse chicken and pat dry. Cut into thin slices (semi-frozen chicken is better for slicing). Set aside. Cook rice according to package directions, omitting salt and butter or margarine. In a small bowl, combine chicken broth, sherry, soy sauce, hot pepper oil, and ginger. Set aside. Preheat 2 T oil in a wok or a heavy frying pan over high heat. Add chicken and saute 2-3 minutes. Add onion and celery. Cook 5 minutes. Add water chestnuts and bamboo shoots. Add chicken broth mixture. Reduce heat to medium high. Cover and cook 5 minutes more. In a small bowl, blend sugar, cornstarch and cold water. Pour over chicken and cook, stirring constantly, until thick. Serve over rice and sprinkle with toasted almonds on top.

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