Almond Gai Ding
|Boneless chicken breast||1⁄2 Pound, cut into 1/2 inch cubes|
|Soy sauce||1 Teaspoon|
|Oil||45 Milliliter (3 Tablespoon)|
|Chopped ginger||2 Teaspoon|
|Chopped garlic||1 Teaspoon|
|Carrot||1⁄2 Medium, cut into 1/2 inch cubes|
|Soup stock||125 Milliliter (1/2 Cup)|
|Celery stalk||1 , cut into 1/2 inch cubes|
|Green pepper||1⁄2 , cut into 1/2 inch cubes|
|Water chestnuts||125 Milliliter, cut into 1/2 inch cubes (1/2 Cup)|
|Bamboo shoot cubes||125 Milliliter (1/2 Cup, 1/2 Inch Size)|
|Sesame oil||1⁄2 Teaspoon|
|Cornstarch slurry||1 1⁄2 Teaspoon|
|Toasted almonds||125 Milliliter, added at last minute (1/2 Cup)|
1. Marinate chicken for 30 minutes.
2. Heat 2 tablespoons oil in wok over high heat; stir in ginger and garlic and cook for 10-15 seconds. Add chicken and stir-fry until color turns white. Remove and set aside.
3. Heat wok with 1 tablespoon oil over high heat; add carrot and stir-fry 15 seconds. Add 1/4 cup soup stock. Cover and cook for 1 1/2 minutes. Add the remaining vegetables and 1/4 cup soup stock, stirring for another 1 1/2 minutes.