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Almond Chicken and Vegetables

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“This is a great stir-fry recipe from Southern Living, January 1986. You need a wok for this recipe.”

Ingredients Nutrition


  1. Combe first 6 ingredients, stirring well. Add chicken pieces; mix well and refrigerate for 15 minutes.
  2. Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute. Add chicken, and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon; drain on paper towels.
  3. Pour 2 TB oil around top of wok; heat at medium high (325F) for 30 seconds. Add almonds, and stir-fry 2 minutes or until golden brown. Remove and drain on paper towels. Add bambo shoots, green onions, and green pepper to wok. Stir-fry 1-2 minutes or until crisp-tender. (Add additional oil, if needed.).
  4. Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well. Add this mixture to the wok. Bring to a boil. Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated. Garnish with green onion tops, if desired. Serve immediately.

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