Chinese Almond Chicken Recipe

Ingredients

 4- boneless skinless chicken breasts cut into 1″ pieces
 1-1/2 cups water
 4 tablespoons sherry
 2-1/2 tablespoons cornstarch
 4 teaspoons soy sauce
 1 teaspoon chicken boullion
 1 egg white
 1/2 teaspoon salt
  1 large carrot cut into matchstick pieces
 6 green onions cut into 1″ pieces
 3 stalks celery cut into 1/2″ pieces
 8 fresh mushrooms sliced
 1/2 cup slivered almond
 1 teaspoon ginger
 1 can of sliced water chestnuts drained

Directions

Sauce Directions
1

In small saucepan combine water, 2 tablespoons sherry, 1-1/2 tablespoons cornstarch, soy sauce, and chicken boullion. Cook and stir until thickened. Remove from heat and cover.

Chicken Directions
2

Combine remaining 2 tablespoons of sherry 1 tablespoon cornstarch, egg white and salt in a bowl with chicken. Heat a tablespoon of oil in a wok to 375F, place a few chicken pieces in wok and fry until lightly brown about 3 minutes. Do not overcrowd chicken pieces in a wok. Place on a plate and continune until all chicken is cooked.

3

Remove any excess oil and fry almonds until golden brown. Remove to the plate with chicken. Add carrots and ginger to wok and stir-fry about 1-2 minures. Add remaining vegetables to carrots in the wok. Stir-fry 3 minutes or until done to your likeness. Add chicken, almonds, and sauce. Stir fry until hot.

4

Serve over rice or noodles. Top with chinese crunchy noodles.

Ingredients

 4- boneless skinless chicken breasts cut into 1″ pieces
 1-1/2 cups water
 4 tablespoons sherry
 2-1/2 tablespoons cornstarch
 4 teaspoons soy sauce
 1 teaspoon chicken boullion
 1 egg white
 1/2 teaspoon salt
  1 large carrot cut into matchstick pieces
 6 green onions cut into 1″ pieces
 3 stalks celery cut into 1/2″ pieces
 8 fresh mushrooms sliced
 1/2 cup slivered almond
 1 teaspoon ginger
 1 can of sliced water chestnuts drained

Directions

Sauce Directions
1

In small saucepan combine water, 2 tablespoons sherry, 1-1/2 tablespoons cornstarch, soy sauce, and chicken boullion. Cook and stir until thickened. Remove from heat and cover.

Chicken Directions
2

Combine remaining 2 tablespoons of sherry 1 tablespoon cornstarch, egg white and salt in a bowl with chicken. Heat a tablespoon of oil in a wok to 375F, place a few chicken pieces in wok and fry until lightly brown about 3 minutes. Do not overcrowd chicken pieces in a wok. Place on a plate and continune until all chicken is cooked.

3

Remove any excess oil and fry almonds until golden brown. Remove to the plate with chicken. Add carrots and ginger to wok and stir-fry about 1-2 minures. Add remaining vegetables to carrots in the wok. Stir-fry 3 minutes or until done to your likeness. Add chicken, almonds, and sauce. Stir fry until hot.

4

Serve over rice or noodles. Top with chinese crunchy noodles.

Chinese Almond Chicken Recipe
Share:

Leave a Reply