Chicken Almond Chinese Recipes

Category Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.