Almond Chicken
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 egg white
- 1 1⁄2 tablespoons dry sherry
- oil (for frying)
- 6 scallions (green onions)
- 4 ounces fresh mushrooms
- 1 large carrot
- 0.5 (230 g) can bamboo shoots (I believe you can get smaller cans now)
- 3 sticks celery
- 1 teaspoon grated green ginger
- 2 tablespoons oil, extra
- 2 ounces blanched almonds
-
Sauce
- 1 tablespoon cornstarch
- 1 1⁄2 cups water
- 1 tablespoon soy sauce
- 1 chicken stock cube
- 1 tablespoon dry sherry
directions
- Blend cornstarch with water, soy sauce, sherry and crumbled stock cube. Stir over medium heat in a small pot until the sauce boils and thickens.
- Slice mushrooms roughly. Slice celery diagonally. Cut green onions into 1 inch pieces. Slice bamboo shoots thinly and cut into 1/2 inch strips. Peel and dice carrot.
- Cut chicken into 1 inch pieces. Combine salt, cornstarch, lightly beaten egg white and sherry. Add chicken and mix well.
- Stir fry (or deep fry) chicken until just changing colour, drain well.
- Heat the extra oil in the pan, add the almonds and stir fry until golden brown. Watch so they don't burn! Remove from the pan and drain on paper towels.
- Add the grated ginger and diced carrots to the pan, fry gently for 1 minute Add the remaining vegetables and saute till tender but crisp, stirring occasionally.
- Add the chicken and heat through. Add the sauce and mix through.
- Stir in almonds.
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RECIPE SUBMITTED BY
Semra22
Canada