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  • Stir Fried Chicken With Almonds And Vegetable

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    Stir Fried Chicken With Almonds And Vegetable
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Almond meats
    • 1 x Chicken breast
    • 1 c. Chinese cabbage
    • 1/2 c. Bamboo shoots
    • 1/2 c. Canned mushrooms
    • 1/4 c. Celery
    • 4 x Water chestnuts
    • 12 x Snow peas
    • 3 slc Fresh ginger root
    • 2 tsp Cornstarch
    • 1/4 tsp Sugar
    • 1 dsh Pepper
    • 2 Tbsp. Water
    • 2 Tbsp. Oil
    • 1/2 tsp Salt
    • 1/2 c. Stock
    • 2 Tbsp. Oil
    • 1/4 tsp Salt
    • 2 tsp Sherry

    Directions

    1. 1. Blanch and toast almonds.
    2. 2. Skin and bone chicken; then dice in 1/2-inch cubes.
    3. 3. Dice Chinese cabbage, bamboo shoots, canned mushrooms, celery and water chestuuts. Stem and dice snow peas. Crush ginger root.
    4. 4. Blend cornstarch, sugar, pepper and cool water to a paste.
    5. 5. Heat oil. Add in salt, then ginger root, and stir-fry a few times. Add in diced vegetables (except for snow peas) and stir-fry 1 to 2 min.
    6. 6. Stir in stock and heat quickly. Then cook, covered, 2 min over medium heat. Remove vegetables and liquids from pan.
    7. 7. Heat remaining oil. Add in remaining salt, then chicken, and stir-fry 1 minute. Sprinkle with sherry; stir-fry 1 minute more to blend in.
    8. 8. Return vegetables. Add in snow peas and stir-fry another 1/2 minute.
    9. 9. Stir in cornstarch paste to thicken; then almonds. Serve at once.

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