Friday, July 8, 2011

Diced Chicken & Almonds

I had the ingredients to make this for our anniversary (June 28), but I ended up having a cold and didn't feel up to it, so Damon made it instead. Definitely a good thing, because he's a much better cook than I am (from his 5 years of experience in the cafeteria at Cedarville while he was finishing his degree - I worked there too, but only for a year and pretty much all I made was pizza).

The recipe is from a cookbook I got from June Campbell, the owner of a bed & breakfast on Kelleys Island in Lake Erie. We took a long weekend up there in October of 2007. June's breakfasts were amazing so I bought her book. Damon tweaked this recipe by adding salt and pepper and cooking wine to the saute-ing chicken.

Diced Chicken & Almonds

3 T. vegetable oil
2 c. diced raw chicken
2 T. soy sauce
1/2 c. diced celery
1 c. boiling water
1 c. peas, fresh or frozen
1/2 can mushroom pieces, drained
1 T. cornstarch
1/4 c. cold water
1/2 c. toasted almonds

Saute chicken in oil until cooked, about 3-5 minutes. Add soy sauce, peas, celery, mushrooms and boiling water. Cover and simmer for 4 minutes. Blend cornstarch and cold water. Add to meat mixture, stirring, and cook until it boils and mixture thickens. Sprinkle with almonds. Serve with rice and soy sauce.