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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This variation has snow peas and water chestnuts. We love it and hope you will too. Ingredients:
1 chicken breast (cut into small cubes) |
2 garlic cloves (minced) |
1 teaspoon gingerroot (minced or grated) |
3 tablespoons soy sauce |
1 teaspoon cornstarch |
4 ounces almonds (slivered or halved) |
4 ounces snow peas (sliced) |
5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced) |
1 teaspoon cornstarch |
1/4 cup chicken broth |
1/4 cup sherry wine or 1/4 cup white wine |
2 teaspoons sugar |
Directions:
1. Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
2. Mix sauce ingredients together in small bowl, set aside.
3. Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
4. Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
5. Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
6. Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
7. Stir together until sauce thickens slightly.
8. Serve with rice or noodles.
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