Almond Chicken
Source of Recipe
Debra Rossi
List of Ingredients
1 lb. boneless chicken breasts
Marinade:
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. cornstarch
1 tbsp. soy sauce
1 egg white
1 cup vegetable oil
5 slices fresh ginger root
3 green onions, chopped in 1-inch lengths
1 green pepper, chopped in 1-inch pieces
1/2 cup diced whole bamboo shoots
Seasoning Sauce:
1 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. rice wine
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. cornstarch
1/3 cup crisp almondsRecipe
Dice chicken into 1-inch cubes. Combine marinade ingredients in a medium bowl. Add diced chicken; mix well. Let stand 30 minutes. Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stirfry 30 seconds until lightly browned. Remove chicken with a slotted spoon; drain well and set aside. Remove oil from wok except 2 tbsps. Reheat oil over medium heat 30 seconds. Stirfry ginger slices 30 seconds, remove and discard. Add green onion, green pepper and bamboo shoots to oil. Stir-fry 1 to 2 minutes until vegetables are crisp tender. Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds; mix well and serve hot. Makes 4 servings.
Crisp Almonds:
4 cups oil for deep-frying
1 cup blanched almond halves
Heat 4 cups oil in a wok over medium heat to 350 degrees. Add nuts and stir 2 to 3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stank 5 minutes before using. Makes about 1 cup.
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