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“From a church cookbook I got at a thrift store”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove chicken meat from bones and discard skin.
  2. Cut chicken into 1/2" cubes.
  3. Mix orange juice, bouillon cubes, cornstarch, catsup, steak sauce, vinegar, sugar and 1/2 t salt and set aside.
  4. Heat oil in skillet until a piece of the skin sizzles when added.
  5. Add chicken, sprinkle with remaining 1/2 t salt and accent.
  6. Cook and stir over medium heat 10 minutes, or until chicken is cooked and golden.
  7. Add almonds and cook and stir 1 minute.
  8. Mix in onion until coated with oil, then add orange juice mixture and cook, stirring gently, until mixture comes to a boil and is thickened.
  9. Add radishes, water chestnuts and beans and cook just until heated through.
  10. Serve immediately over chow mein noodles.

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