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Helen's chicken almond stir fry
Artist: _ Yield: 4
Categories: Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry Rating: 0
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Ingredients:
MM BY H PEAGRAM
SAUCE
1/2 cupChicken stock
2 tspSoy sauce
2 tspCorn starch
1/4 tspSugar
1 pinchPepper
STIR FRY
3/4 lbsSkinned, raw chicken
4 Water chestnuts
1/2 cupBamboo shoots, diced
1/4 cupVeg oil
2 sliceGinger
1/4 cupOnion, diced
1/2 lbsBok choy or nappa
1/4 lbsSnow peas
1/4 cupCelery, diced
1/2 cupAlmonds, blanched
2 Garlic cloves, minced
Procedures:
1Sauce: in a small bowl, mix half the stock with soy sauce, sugar and pepper.
2In a separate bowl, combine remaining stock and cornstarch.
3Set aside.
4Stir fry: dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into ?inch cubes.
5Keep chicken separate.
6String and trim peas.
7Combine diced vegetables, snow peas, bamboo shoots and celery.
8Heat wok over high heat til drop of water sizzles into steam.
9Add oil, heat and add almonds; stir fry for about 2 min or til just golden.
10With slotted spoon, remove almonds and set aside.
11Reheat oil and add ginger and garlic and stir fry 30 seconds.
12Remove ginger and add chicken.
13Stir fry for 2 minutes.
14Add all vegetables and toss to coat with oil.
15Stir fry for 30 seconds.
16Add soy sauce mix.
17Cover and steam for 2 minutes or til vegetables are tender but crisp and chicken cooked through.
18Stir cornstarch mix and pour into wok.
19Stir fry uncovered for 30 seconds or til ingredients are glazed.
20Transfer to heated platter and serve topped with almonds.
21Serve over rice.