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CHICKEN SUBGUM 2 Tbsp. corn oil 4 chicken breasts 3/4 tsp. salt 1/4 tsp. pepper 1 c. sliced celery 1 c. green peas, frozen 1 c. sliced mushrooms 1 medium green pepper, cut in 1/2-inch pieces 1 medium tomato, coarsely chopped 1/3 c. sliced chestnuts 1 c. chicken bouillon 2 Tbsp. cornstarch 1/4 c. sliced almonds Over medium heat, heat oil. Add chicken, cut bite-size, salt and pepper. Cook 5 minutes, or until chicken is tender. Add celery, peas, mushrooms, green pepper, tomato, onion, water chestnuts and 3/4 cup chicken broth. Bring to a boil. Reduce heat. Cover and simmer 8 to 10 minutes or until mixture comes to a boil and boil 1 minute. Don't overcook. Sprinkle with almonds. Serve with rice or noodles. Prepare all the vegeta- bles ahead. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |