Chinese Almond Chicken
- Marinade
- 1 chicken breast (cut into small cubes)
- 2 garlic cloves (minced)
- 1 teaspoon gingerroot (minced or grated)
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch
- Vegetables
- 4 ounces almonds (slivered or halved)
- 4 ounces snow peas (sliced)
- 5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced)
- Sauce
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 1/4 cup sherry wine or 1/4 cup white wine
- 2 teaspoons sugar
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
marinade, chicken, garlic, gingerroot, soy sauce, cornstarch, vegetables, almonds, snow peas, water, sauce, cornstarch, chicken broth, sherry wine, sugar
Taken from www.food.com/recipe/chinese-almond-chicken-140268 (may not work)