Chinese Recipes

Chicken Almond Chinese
Serving Size: 4

1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons sherry
1/2 teaspoon sugar
1/2 teaspoon oil
2 cups chicken -- cubed
1/2 cup slivered almonds
3 tablespoons oil
1 cup celery -- sliced diagonally
1 cup pea pods -- frozen
1 cup fresh mushrooms -- sliced
1/2 cup waterchestnuts -- sliced
1 cup chicken stock
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon soy sauce

Cooking Directions:

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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