 | | Chicken Canton |
|
| 3 tbsp. oil or margarine1/4 c. chopped onion1/2 c. chopped celery1/4 c. slivered almonds1/4 tsp. salt1 c. chopped, cooked chicken1 tbsp. cornstarch, mixed with enough water to make a paste1 1/4 c. pineapple juice1 tbsp. soy sauce1 tsp. lemon juice1 c. cooked slivered carrots3/4 c. pineapple chunks1 can Chinese noodles |
|
| Instructions |
| Melt margarine and add celery, onion and almonds. Brown lightly and add salt and chicken. Combine cornstarch with water and pineapple juice, soy sauce and lemon juice. Mix until well blended. Add to chicken mixture in skillet and cook, stirring constantly until thickened. Stir in carrots and pineapple chunks, cover and simmer 15 minutes. Serve over noodles. |
|
|
|
|
|
