Recipe for Oriental Pistachio Chicken


8 each servings
8 each chicken breasts, halved, boned and; skinned
1 teaspoon garlic powder
1 teaspoon paprika
1 salt and freshly ground black peppe; r to taste
3 tablespoon safflower oil
2 cup beef broth
2 teaspoon cornstarch
1/3 cup dry red wine
2 tablespoon oyster sauce
4 each green onions, including tops, chopp; ed
1/4 cup pistachio nuts, shelled
1 chinese rice noodles
1 pistachio nuts (optional)


Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios.

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