Chicken Almond Stir Fry
Very subtle flavor, I used peas, broccoli and baby corns instead of some of the recommended veggies. Wonderful texture on the sauce.
Chicken Almond Stir Fry
Very subtle flavor, I used peas, broccoli and baby corns instead of some of the recommended veggies. Wonderful texture on the sauce.
Cooking Instructions
- 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.
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