Chicken almond ding

Yield: 6 servings

Measure Ingredient
½ pounds Raw chicken, cut into 2/3\" cubes
1 \N Egg white
1 tablespoon Cornstarch
1 tablespoon Soy sauce
3 tablespoons Peanut oil, divided
\N \N Several dashes garlic salt
1 dash Ground ginger
2 tablespoons Dry white wine
2 teaspoons Soy sauce
½ teaspoon Sugar
5 tablespoons Diced celery
2 tablespoons Chopped onions
2 tablespoons Diced green pepper
¼ cup Chopped carrots
½ cup Sliced fresh mushrooms
½ cup Sliced water chestnuts
½ cup Diced bamboo shoots
½ teaspoon Salt
¼ teaspoon Sesame oil
¼ teaspoon White pepper


Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary.

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