Almond Chicken

• 3 Tablespoons Canola Oil
• 12 ounces, weight Skinless, Boneless Chicken Breast, Cut Into 1 Pieces
• 1 whole Egg White
• 1/2 teaspoons Salt
• 2 teaspoons Cornstarch
• 1 whole Green Onion, Chopped
• 8 ounces, weight Container Of Sliced Water Chestnuts, Drained
• 1 cup Whole Almonds
• 1/2 cups Frozen (or Fresh) Peas
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Cooking Sherry
• Steamed Rice, To Serve

1. Heat oil in a large frying pan or wok over medium heat.
2. Chop chicken into 1-inch pieces and combine in a bowl with the egg white, salt, and cornstarch.
3. Mix well with a fork and set aside.
4. Chop the scallion, drain the water chestnuts, and measure out the almonds, peas, soy sauce, and sherry: The meal cooks quickly once you begin.
5. Dump chicken pieces into the hot oil and saute until it begins turning golden brown on the outside and the chicken is barely white all the way through.
6. Add water chestnuts and saute for another 2-3 minutes.
7. Add peas, scallion, almonds, soy sauce, and sherry and cook, mixing often, for another 2-3 minutes.
8. Serve over steamed rice.
9. Adapted from Appetite for China.

canola oil, weight, egg white, salt, cornstarch, green onion, water, almonds, frozen, soy sauce, cooking sherry, steamed rice

Taken from tastykitchen.com/recipes/main-courses/almond-chicken/ (may not work)