Chicken Almond Stir Fry

• 1 1/2 cup chicken broth
• 4 tbsp cooking sherry
• 2 1/2 tbsp cornstarch
• 4 tsp soy sauce
• 2 large chicken breasts cut into bite size pieces.
• 1/2 tsp salt
• 1 tsp sugar
• 2 medium carrots, diced.
• 2 stock celery, diced.
• 7 mushrooms, sliced.
• 1 red pepper, sliced thinly.
• 1/2 cup whole, blanched almonds.
• 1 tsp minced fresh ginger.
• 1 vegetable oil for cooking.

1. Combine chicken broth, 2 TBS sherry, 1.5 tbsp cornstarch, sugar, soy sauce and ginger in a sauce pan.
2. Bring to a boil for 5 minutes and let thicken.
3. Place chicken into 2tbsp sherry, 1 tbsp cornstarch, egg white and salt.
4. Allow to sit while you chop vegetables.
5. Heat oil in wok.
6. Add chicken and cook until it is light brown.
7. Drain the chicken on a paper towel.
8. Add nuts into remaining oil and stir fry a few minutes until brown and toasted.
9. Remove and set aside.
10. Add in carrots and cook until Chris and tender.
11. Than add in celery, mushroom and red pepper, cook until tender.
12. Add chicken and nuts back in and pour in sauce.
13. Stir until everything is hot.
14. Serve over rice.

chicken broth, cooking sherry, cornstarch, soy sauce, chicken breasts, salt, sugar, carrots, celery, mushrooms, red pepper, fresh ginger, vegetable oil

Taken from cookpad.com/us/recipes/338087-chicken-almond-stir-fry (may not work)