Chinese Almond Chicken

• 3 pound chicken cleaned and skinned
• 13 cup mushrooms fresh, sliced lengthwise
• 3 tablespoon soy sauce, tamari
• 1/2 cup bamboo shoots cut diagonally
• 3/4 teaspoon salt
• 1/2 cup celery cut diagonally
• 1 tablespoon cornstarch
• 1/4 cup onions cut in thin strips
• 2 tablespoon sherry
• 10 each water chestnuts sliced thin
• 1 cup almonds blanched
• 13 cup chicken broth
• 2 cup peanut oil

1. Remove both light and dark meat from bones; cut in shreds.
2. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside.
3. Fry almonds or walnuts until golden in 1 1/2 cups hot oil.
4. Pour off oil; drain almonds on a paper towel.
5. Reheat pan; add 3 tablespoons oil.
6. Saute vegetables for 1 minute; drain off oil and set aside.
7. Heat 4 tablespoons oil; saute chicken for 1 minute.
8. Mix in vegetables and stock; simmer 1 minute.
9. Add almonds or annd walnuts.
10. Serve with rice.

chicken, mushrooms, soy sauce, bamboo shoots, salt, celery, cornstarch, onions, sherry, water, almonds blanched, chicken broth, peanut oil

Taken from recipeland.com/recipe/v/chinese-almond-chicken-37944 (may not work)