Chinese Chicken and Pecan
1 medium onion, sliced
1 green pepper, cut in strips
3 tablespoons butter, melted
2 to 3 cups coarsely cut cooked chicken or turkey
1 can (3-ounce) mushrooms
1 cup sliced celery
2 tablespoons cornstarch
2 cups cold chicken broth
½ cup dry white wine
Dash of white pepper
2 to 3 tablespoons soy sauce
1 cup toasted Diamond Pecans halves or pieces Hot cooked rice
Sauté onion and green pepper in butter for 2 or 3 minutes.
Add chicken and drained mushrooms (save liquid).
Cook slowly about 10 minutes.
Mix cornstarch with ¼ cup of the cold broth.
Add remaining broth wine, and mushroom liquid to chicken mixture and cook, stirring gently, until sauce is bubbling hot and looks clear.
Add pepper and soy sauce to taste.
Cook slowly 5 to 10 minutes longer, until slightly thickened.
Stir in the toasted walnuts.
Serve with hot, fluffy steamed rice.