Chicken Almond Stir Fry

Name: Chicken Almond Stir Fry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cup chicken broth; 4 tbsp cooking sherry; 2 1/2 tbsp cornstarch; 4 tsp soy sauce; 2 large chicken breasts cut into bite size pieces.; 1/2 tsp salt; 1 tsp sugar; 2 medium carrots, diced.; 2 stock celery, diced.; 7 mushrooms, sliced.; 1 red pepper, sliced thinly.; 1/2 cup whole, blanched almonds.; 1 tsp minced fresh ginger.; 1 vegetable oil for cooking.

KatieVedder @cook_2862388

Lakewood, Colorado

Very subtle flavor, I used peas, broccoli and baby corns instead of some of the recommended veggies. Wonderful texture on the sauce.

KatieVedder @cook_2862388

Lakewood, Colorado

Very subtle flavor, I used peas, broccoli and baby corns instead of some of the recommended veggies. Wonderful texture on the sauce.

Saved

Ingredients

30 mins

4 servings

1 1/2 cupchicken broth
4 tbspcooking sherry
2 1/2 tbspcornstarch
4 tspsoy sauce
2 largechicken breasts cut into bite size pieces.
1/2 tspsalt
1 tspsugar
2 mediumcarrots, diced.
2stock celery, diced.
7mushrooms, sliced.
1red pepper, sliced thinly.
1/2 cupwhole, blanched almonds.
1 tspminced fresh ginger.
1vegetable oil for cooking.

Saved

Steps

30 mins

1

Combine chicken broth, 2 TBS sherry, 1.5 tbsp cornstarch, sugar, soy sauce and ginger in a sauce pan. Bring to a boil for 5 minutes and let thicken.
2

Place chicken into 2tbsp sherry, 1 tbsp cornstarch, egg white and salt. Allow to sit while you chop vegetables.
3

Heat oil in wok. Add chicken and cook until it is light brown.
4

Drain the chicken on a paper towel.
5

Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside.
6

Add in carrots and cook until Chris and tender. Than add in celery, mushroom and red pepper, cook until tender.
7

Add chicken and nuts back in and pour in sauce. Stir until everything is hot.
8

Serve over rice.