Chicken And Almonds Chinese Style
|Boned chicken breasts||1⁄2 Pound, cut into thin strips (675 Gram)|
|Onion||1 Large, quartered and finely sliced|
|Blanched almonds||2 Ounce (1/3 Cup, 50 Gram)|
|Sesame oil||30 Milliliter (2 Tablespoon)|
|Chicken stock/Broth||1⁄2 Pint (1 1/4 Cups / 300 Milliliter)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Cornstarch||15 Milliliter, mixed (Cornstarch, 1 Tablespoon)|
|Bean sprout||6 Ounce (Mung, 175 Gram)|
|Pepper red||1 Small, cut into julienne strips|
|Green pepper||1 Small, cut into julienne strips|
Preheat a browning dish to the maximum recommended by the manufacturer.
Add the oil to the dish with the strips of chicken and cook for 3 minutes.
Add the onion and almonds. Cook for 3 minutes, stirring once during the cooking time.
Blend together the chicken stock (broth), soy sauce and cornflour (cornstarch). Stir into the chicken mixture, cover and cook for 4 - 5 minutes. Let it stand for 5 minutes.
Place the beansprouts and the red and green peppers in a dish with 15 ml / 1 tbsp water, cover with cling him (plastic wrap) and cook for 1 minute.
Place the vegetables in a dish and pile the chicken and almonds on them..