Almond chicken with mushrooms

Yield: 4 servings

Measure Ingredient
¼ cup Halved almonds
Oil
Cornstarch
1 tablespoon Sherry
1 tablespoon Oyster sauce
Salt
½ teaspoon Sugar
1 pounds Boneless chicken breast cubed
2 teaspoons White wine
½ Egg white
Pepper
¼ pounds Chinese pea pods
2 Water chestnuts; sliced
¼ cup Thinly sliced bamboo shoots
24 Fresh button mushrooms OR- Canned button mushrooms

Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, ½ teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.

Created by: David Lee, Chinese Arts Council (C) 1992 The Los Angeles Times

From: Karen Mintzias Date: 09-26-94

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