Serves: 4
Total Calories: 413
1. Blanch and toast almonds.
2. Skin and bone chicken then dice in 1/2-inch cubes.
3. Dice Chinese cabbage, bamboo shoots, canned mushrooms, celery and water chestnuts. Stem and dice snow peas. Crush ginger root.
4. Blend cornstarch, sugar, pepper and cold water to a paste.
5. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add diced vegetables (except for snow peas) and stir-fry 1 to 2 minutes.
6. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. Remove vegetables and liquids from pan.
7. Heat remaining oil. Add remaining salt, then chicken, and stir-fry 1 minute. Sprinkle with sherry stir-fry 1 minute more to blend in.
8. Return vegetables. Add snow peas and stir-fry another 1/2 minute.
9. Stir in cornstarch paste to thicken then almonds. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken With Almonds And Vegetables recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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