Chicken almond chinese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| 2 | teaspoons | Sherry |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Oil |
| 2 | cups | Chicken; cubed |
| ½ | cup | Slivered almonds |
| 3 | tablespoons | Oil |
| 1 | cup | Celery; sliced diagonally |
| 1 | cup | Pea pods; frozen |
| 1 | cup | Fresh mushrooms; sliced |
| ½ | cup | Waterchestnuts; sliced |
| 1 | cup | Chicken stock |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
| 1 | tablespoon | Soy sauce |
Directions
In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and ½ teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat electric wok at 350 degrees. Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.
heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms, scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine all ingredients. Cover and simmer 5 minutes. Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened.
Garnish with toasted almonds. Reduce heat setting to warm for serving.
Serve over cooked rice.
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 14, 1998