Chicken With Almonds And Mushrooms
|Vegetable oil||2 Tablespoon|
|Whole blanched almonds||1⁄4 Cup (4 tbs)|
|Green pepper||To Taste, cut into 0.5 inch cubes|
|Onion||1 Medium, cut into 0.5 inch cubes|
|Mushrooms||1⁄4 Pound, sliced in t- shapes|
|Chicken breast halves||4 , skinned, boned, and cut into 0.5 inch cubes|
|Water chestnuts||5 , sliced|
|Soy sauce||2 Teaspoon|
|Dry sherry/White wine||2 Teaspoon|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoons cold water|
|Cold water||2 Tablespoon (For Cornstarch)|
Heat oil in wok and stirfry almonds until lightly browned.
Remove from pan.
Stirfry green pepper and onion 2 to 3 minutes.
Stirfry mushrooms 1 to 2 minutes.
Stirfry chicken 3 to 4 minutes, until done.
Return the vegetables to the chicken.
Add water chestnuts.
In a small bowl, combine soy sauce, sherry, chicken broth, and the cornstarch mixture.
Stir and add to ingredients in the wok.
Heat until sauce is thickened.
Serve at once with noodles.