Almond Chicken Recipe
Use This Recipe To...
Meal Planning
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Serving Size
Ingredients:
| 1 med | green pepper, sliced |
| 1 lb | Chicken; boned, skinned |
| --------- | MARINADE --------- |
| 1/4ts | Salt |
| 1/8ts | Pepper |
| 1 ts | Cornstarch |
| 1 tb | Soysauce |
| 1 |
Egg white
|
| --------- | STIR --------- |
| 1 c | Vegetable oil |
| 5 | Slices ginger root, fresh |
| 3 | Green onions; chopped |
| into 1-inch pieces | |
| 1/2c | Bamboo shoots; diced |
| --------- | SEASONING SAUCE --------- |
| 1 tb | Rice or white vinegar |
| 1 tb | Rice wine or dry sherry |
| 1/2ts | Salt |
| 1 ts | Sugar |
| 1/2ts | Cornstarch |
| 1/3c | Almonds; crisped |
Directions:
Dice chicken into 1-inch cubes.Combine marinade ingredients in a medium bowl.
Add diced chicken; mix well.
Let stand 30 minutes.
Heat oil in a wok over high heat 30 seconds.
Add chicken to oil.
Stir-fry 30 seconds until very lightly browned.
Remove chicken with a slotted spoon; drain well and set aside.
Remove oil from wok except 2 tablespoons.
Reheat oil over medium heat 30 seconds.
Stir-fry ginger slices 30 seconds, remove and discard.
Add green onion, green pepper and bamboo shoots to oil.
Stir-fry 1-2 minutes until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.
Bring to a boil.
Add chicken to boiling sauce.
Stir-fry until chicken is coated with sauce.
Add almonds; mix well and serve hot.
Variation: Cashew chicken; Substitute crisp cashews for the almonds.