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Almond Chicken And Vegetables

southern.chef's picture
  Egg white 1
  Soy sauce 1 Tablespoon
  Cornstarch 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄8 Teaspoon
  White pepper 1⁄8 Teaspoon
  Boneless chicken breasts 1 1⁄2 Pound, skinned and cut into 1-inch pieces
  Oil 6 Tablespoon (Peanut Or Vegetable, Divided)
  Slivered almonds 2 Ounce
  Canned sliced bamboo shoots 8 Ounce, drained
  Green onions 3 , cut into 1-inch pieces (With Tops)
  Green pepper 1 Medium, cut into 1-inch pieces
  Oil 1 Tablespoon (Peanut Or Vegetable)
  Grated fresh ginger root 3 Teaspoon
  White wine 2 Teaspoon

Combine egg white, 1 tablespoon soy sauce, cornstarch, sugar, salt, and white pepper, stirring well.
Add chicken breast pieces, mix well, and refrigerate 15 minutes.
Pour 1/4 cup oil around top of preheated wok, allow to heat at high (350°) for 1 minute.
Add chicken, and stir-fry 5 minutes or until lightly browned.
Remove with slotted spoon, drain on paper towels.
Pour 2 tablespoons oil around top of wok, heat at medium high (325°) for 30 seconds.
Add almonds, and stir-fry 2 minutes or until golden brown.
Remove and drain on paper towels.
Add bamboo shoots, green onions, and green pepper to wok.
Stir-fry 1 to 2 minutes or until crisp-tender. (Add additional oil, if necessary.)
Combine 1 tablespoon oil, 1 tablespoon soy sauce, gingerroot, and wine, mixing well, add mixture to wok.
Bring to a boil.
Add chicken and almonds, stir-fry 30 seconds or until thoroughly heated.
Garnish with green onion top, if desired.
Serve immediately.

Recipe Summary

Stir Fried

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Almond Chicken And Vegetables Recipe