Chicken almond chinese
Chicken Chinese Almonds
Last updated 6/12/2012 1:13:27 AM. Recipe ID 41895. Report a problem with this recipe.
Title: Chicken almond chinese
Categories: Chinese, Family & fr
Yield: 4 Servings
1 ts Cornstarch
1 ts Soy sauce
2 ts Sherry
1/2 ts Sugar
1/2 ts Oil
2 c Chicken; cubed
1/2 c Slivered almonds
3 tb Oil
1 c Celery; sliced diagonally
1 c Pea pods; frozen
1 c Fresh mushrooms; sliced
1/2 c Waterchestnuts; sliced
1 c Chicken stock
2 tb Cornstarch
2 tb Water
1 tb Soy sauce
In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar
and 1/2 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.
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