Print Chicken Almond Chinese Recipe
Notes:
Chicken Almond Chinese
Ingredients:
1/2 Teaspoon Vegetable Oil for frying
1 Teaspoon Cornstarch (up to)
1 Teaspoon Soy Sauce or tamari, reduced-sodium kind
2 Teaspoons Dry Sherry or Madeira
1/2 Cup Almond blanced and ground*
1 Cup Chicken Stock or vegetable stock (up to 5)
1/2 Teaspoon Sugar depending on taste
2 Tablespoons Water ***NOTE
1 Cup Fresh Mushrooms sliced
1/2 Cup Water Chestnut sliced
1 Cup Celery sliced diagonally
2 Cups Chicken Breasts cubed
1 Cup Pea Pod frozen
Directions:
1. In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil.

2. Add cubed chicken and toss to coat. Set aside.

3. Preheat electric wok at 350 degrees. Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.

4. heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture.

5. 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 water chestnuts, stir fry 2 minutes.

6. Add stock and combine all ingredients. Cover and simmer 5 minutes.

7. Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened.

8. Garnish with toasted almonds. Reduce heat setting to warm for serving.