Almond chicken with mushrooms
4 servings
Ingredients
| Quantity | 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 | |
Directions
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