¾ pound boneless, skinless chicken breasts
2 Tbsp peanut oil
¼ cup slivered almonds (I love them so I always use more)
¼ cup chopped green onion
1 cup frozen peas
bottled oyster sauce
white rice
*Heat oil in a large skillet or wok over medium heat. Toast almonds, stirring continuously. Remove from pan and set aside. Increase heat to medium-high. Cook chicken until browned; set aside. Cook peas until warmed; set aside. Sauté onions until tender; set aside. Return chicken, almonds and vegetables to pan and douse with oyster sauce. I like it juicy but be careful because the sauce is salty. Cook and stir until heated through. Serve over rice.
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