Serves: 4
Total Calories: 148
In a wok, heat oil and add chicken, almonds, and pepper; stir-fry until the chicken is browned. Add one tablespoon water, mushrooms, water chestnuts, and soy sauce. Stir-fry. Cover, lower heat and simmer 4 minutes. Combine cornstarch and 2 tablespoons water. Add to chicken mixture. Cook and stir until sauce thickens. Can be served with rice or chow mein noodles.
This Chicken with Almonds and Water Chestnuts recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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