Almond Chicken And Vegetables Recipe
Time to pamper your palate with this Almond Chicken And Vegetables recipe. I will look forward to your feedback.
Ingredients
1 egg white
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 pounds boneless chicken breasts, skinned and cut into 1-inch pieces
1/4 cup plus 2 tablespoons peanut or vegetable oil, divided
1 (2-ounce) package slivered almonds
1 (8-ounce) can sliced bamboo shoots, drained
3 green onions with tops, cut into 1-inch pieces
1 medium-size green pepper, cut into 1-inch pieces
1 tablespoon peanut or vegetable oil
1 tablespoon soy sauce
2 to 3 teaspoons grated fresh gingerroot
2 teaspoons white wine
Green onion top for garnish (optional)
Directions
Combine egg white, 1 tablespoon soy sauce, cornstarch, sugar, salt, and white pepper, stirring well.
Add chicken breast pieces, mix well, and refrigerate 15 minutes.
Pour 1/4 cup oil around top of preheated wok, allow to heat at high (350°) for 1 minute.
Add chicken, and stir-fry 5 minutes or until lightly browned.
Remove with slotted spoon, drain on paper towels.
Pour 2 tablespoons oil around top of wok, heat at medium high (325°) for 30 seconds.
Add almonds, and stir-fry 2 minutes or until golden brown.
Remove and drain on paper towels.
Add bamboo shoots, green onions, and green pepper to wok.
Stir-fry 1 to 2 minutes or until crisp-tender. (Add additional oil, if necessary.)
Combine 1 tablespoon oil, 1 tablespoon soy sauce, gingerroot, and wine, mixing well, add mixture to wok.
Bring to a boil.
Add chicken and almonds, stir-fry 30 seconds or until thoroughly heated.
Garnish with green onion top, if desired.
Serve immediately.
Add chicken breast pieces, mix well, and refrigerate 15 minutes.
Pour 1/4 cup oil around top of preheated wok, allow to heat at high (350°) for 1 minute.
Add chicken, and stir-fry 5 minutes or until lightly browned.
Remove with slotted spoon, drain on paper towels.
Pour 2 tablespoons oil around top of wok, heat at medium high (325°) for 30 seconds.
Add almonds, and stir-fry 2 minutes or until golden brown.
Remove and drain on paper towels.
Add bamboo shoots, green onions, and green pepper to wok.
Stir-fry 1 to 2 minutes or until crisp-tender. (Add additional oil, if necessary.)
Combine 1 tablespoon oil, 1 tablespoon soy sauce, gingerroot, and wine, mixing well, add mixture to wok.
Bring to a boil.
Add chicken and almonds, stir-fry 30 seconds or until thoroughly heated.
Garnish with green onion top, if desired.
Serve immediately.
