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   -=> Shawn Highfield wrote to Dave Drum <=-   
      
    SH>> Nice.  I made teh one you posted not long back.   
      
    DD> Trying to finger out which one that was. Soundes like something the   
    DD> Two Fat Ladies would do.   
      
    SH> Maybe it was Ben's post?   
      
   Could be. Almonds go good with lotsa shuff.   
      
   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Chicken Almond Ding   
    Categories: Poultry, Vegetables, Nuts, Rice, Greens   
         Yield: 4 servings   
      
         4 c  Cooked rice   
         1 c  Chicken broth   
         2 tb Cornstarch   
         2 tb Soy sauce   
         1 tb Rice vinegar   
         1 ts Sugar   
       1/4 ts salt; to taste   
         1 tb Oil   
         2 cl Garlic; minced   
       1/2 c  Sivered almonds   
     1 1/2 lb Boned, skinned chicken; in    
              - 1/2" pieces   
         1 md Red bell pepper; in 3/4" pcs   
         1 c  Snow pea pods; trimmed, cut   
              - diagonally in half   
         8 oz Can sliced water chestnuts;   
              - drained   
         2 c  Chopped Napa cabbage   
      
     In small bowl, combine broth, cornstarch, soy sauce,   
     vinegar, sugar and salt; mix well. Set aside.   
      
     Heat oil in large skillet or wok over medium-high heat   
     until hot. Add garlic, almonds and chicken; cook and   
     stir 3 to 4 minutes or until chicken is no longer pink   
     and almonds are golden brown.   
      
     Add bell pepper; cook and stir 2 to 3 minutes. Add pea   
     pods and water chestnuts; cook and stir 3 to 4 minutes   
     or until vegetables are crisp-tender. Add cabbage and   
     cornstarch mixture; cook and stir until sauce is   
     thickened and bubbly. Serve over rice.   
      
     RECIPE FROM: https://www.pillsbury.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
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