Almond Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a great stir-fry recipe from Southern Living, January 1986. You need a wok for this recipe. Ingredients:
1 egg white |
1 tablespoon soy sauce |
1 teaspoon cornstarch |
1 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
1/4 cup peanut oil or 1/4 cup vegetable oil, divided, plus |
2 tablespoons peanut oil |
1 (2 ounce) package slivered almonds |
1 (8 ounce) can sliced bamboo shoots, drained |
3 green onions with tops, cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
1 teaspoon soy sauce |
2 -3 teaspoons grated fresh gingerroot |
2 teaspoons white wine |
green onion top (to garnish) (optional) |
Directions:
1. Combe first 6 ingredients, stirring well. Add chicken pieces; mix well and refrigerate for 15 minutes.
2. Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute. Add chicken, and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon; drain on paper towels.
3. Pour 2 TB oil around top of wok; heat at medium high (325F) for 30 seconds. Add almonds, and stir-fry 2 minutes or until golden brown. Remove and drain on paper towels. Add bambo shoots, green onions, and green pepper to wok. Stir-fry 1-2 minutes or until crisp-tender. (Add additional oil, if needed.).
4. Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well. Add this mixture to the wok. Bring to a boil. Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated. Garnish with green onion tops, if desired. Serve immediately.
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