ALMOND CHICKEN
1 lb skinned chicken breast
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above 1/2 cup diced bamboo shoots
1 cup vegetable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir¬fry until browned. Remove chicken and drain well. Stir¬fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp¬tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir¬fry chicken until coated with sauce. Add almonds, mix well and serve hot.
Serves 4
Tags: chicken breast
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