Almond Chicken

By on September 17, 2011



1.00    lb    Chicken; boned, skinned
0.25    tsp    Salt
0.12    tsp    Pepper
1.00    tsp    Cornstarch
1.00    tbsp    Soysauce
1.00    cup    Vegetable oil
0.50    cup    Bamboo shoots; diced
1.00    tbsp    Rice or white vinegar
1.00    tbsp    Rice wine or dry sherry
0.50    tsp    Salt
1.00    tsp    Sugar
0.50    tsp    Cornstarch
0.33    cup    Almonds; crisped


1)Dice chicken into 1-inch cubes.
2) Combine marinade ingredients in a medium bowl.
3) Add diced chicken; mix well and stand 30 minutes.
4) Heat oil in a wok over high heat 30 seconds.
5) Add chicken to oil.
6) Stir-fry 30 seconds until very lightly browned.
7) Remove chicken with a slotted spoon; drain well and set aside.
8 ) Remove oil from wok except 2 tablespoons.
9) Reheat oil over medium heat 30 seconds.
10) Stir-fry ginger slices 30 seconds, remove and discard.
11) Add green onion, green pepper and bamboo shoots to oil.
12) Stir-fry 1-2 minutes until vegetables are crisp-tender.
13) Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.
14) Bring to a boil.
15) Add chicken to boiling sauce.
16) Stir-fry until chicken is coated with sauce.
17) Add almonds; mix well and serve hot.
18) Variation: Cashew chicken; Substitute crisp cashews for the almonds.