Subj : Re: Grinder's Switch
To : Shawn Highfield
From : Dave Drum
Date : Thu Mar 27 2025 14:37:09
-=> 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
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