Almond Chicken Stir Fry

• 1 12 cups chicken stock, homade is best
• 2 tablespoons rice wine or 2 tablespoons dry sherry, will work (NOT COOKING SHERRY)
• 5 teaspoons cornstarch
• 1 12 tablespoons soy sauce
• 1 egg white
• 14 teaspoon kosher salt
• 3 tablespoons rice wine or 3 tablespoons dry sherry, will work
• 1 teaspoon cornstarch
• 3 tablespoons peanut oil
• 4 chicken breasts or 4 chicken thighs, boned,skinned,cut bite sized
• 12 cup slivered almonds
• 10 baby carrots, julinne
• 1 inch ginger, grated
• 8 scallions, cut into 3/4 inch pieces
• 3 stalks celery, sliced into 1/4 inch slices
• 14 lb button mushroom, quartered
• 14-12 teaspoon crushed red chili pepper flakes
• 1 (5 ounce) can bamboo shoots, jullinne
• 1 (5 ounce) can water chestnuts, sliced
• 3 ounces peanut oil
• 4 ounces maifun rice noodles

1. Mix the 4 Sauce ingredients.
2. Set aside.
3. In a seperate bowl mix Egg White, Salt, and 3 TBS Rice Wine.
4. Add Chicken, mix well.
5. Heat wok over high heat.
6. Add 2 TBS Oil.
7. Swirl to coat.
8. Add 1/2 of the chicken, one piece at a time.
9. Cook 4-5 minutes'til brown.
10. Remove, drain on paper towel.
11. Cook other half.
12. set aside.
13. Reheat wok,add 2 TBS Oil, swirl to coat.
14. Add Almonds, stir fry'til golden.
15. Remove, drain on paper towel.
16. Add all remaining ingredients.
17. Stir fry 4-5 minutes.
18. Add Chicken, Almonds, and Sauce.
19. Stir'til heated and sauce thickens.
20. Set aside, keep hot.
21. noodles.
22. Reheat wok, add 3 oz peanut oil.
23. Drop Maifun noodles into oil for 30-40 seconds'til golden brown.
24. Serve the chicken on a bed of fried noodles.

chicken stock, rice wine, cornstarch, soy sauce, egg, kosher salt, rice wine, cornstarch, peanut oil, chicken breasts, almonds, baby carrots, ginger, scallions, stalks celery, button mushroom, red chili pepper, bamboo shoots, water chestnuts, peanut oil, maifun rice noodles

Taken from www.food.com/recipe/almond-chicken-stir-fry-105837 (may not work)