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Raw, boned chicken - 375 gms
Blanched almonds - 125 gms
Oil - 2 tbsp
Fresh or frozen peas - 125 gms
Celery - 250 gms (finely sliced)
Mushrooms, water chestnuts, bamboo shoots - 125 gms
Water - 125 ml
Soy sauce - 1 tbsp
Salt and pepper to taste


  • Cook almonds quickly in oil until golden, remove from pan and set aside.
  • Brown chicken and add vegetables, one variety after another at intervals, stirring constantly and adding liquid if needed.
  • If much liquid remains after the chicken and vegetables are cooked, thicken it by stirring into it a paste made by combining a little cornstarch with twice the quantity of cold water.
  • Add the almonds to the chicken; serve at once.
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