Oriental Chicken Recipe
Ingredients
| Blanched almonds | 4 Ounce, slivered | |
| 3 tablespoons oil, peanut or vegetable | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| 4 chicken breasts, boned and sliced thin | ||
| Bamboo shoots | 2 Can (10oz), drained | |
| Water chestnuts | 1 Can (10oz), drained | |
| 1 cucumber, unpeeled and thinly sliced | ||
| Chicken stock | 1/2 Cup (16 tbs) | |
| Sherry | 2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Cornstarch | 1/2 Teaspoon | |
| Cold water | 1 Tablespoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
Brown almonds in 400°F oven for about 10 minutes.
Watch closely.
Pour oil into large frying pan or wok; heat to medium-high heat.
Add onion; cook it until limp.
Remove onion from pan (or push up the side, if using wok).
Add chicken; toss gently for about 1 minute.
Add bamboo shoots and water chestnuts; toss gently for 1 minute.
Add cucumber; cook for 1 minute.
Combine chicken stock, sherry, ginger, and soy sauce.
Add to pan; cook for 1 minute.
Combine cornstarch and water in a small dish.
Stir slowly into hot mixture.
Season with salt and pepper; cook until liquid is thickened.
While it is cooking, return onions to mixture.
Serve chicken with rice and the browned almonds.
Watch closely.
Pour oil into large frying pan or wok; heat to medium-high heat.
Add onion; cook it until limp.
Remove onion from pan (or push up the side, if using wok).
Add chicken; toss gently for about 1 minute.
Add bamboo shoots and water chestnuts; toss gently for 1 minute.
Add cucumber; cook for 1 minute.
Combine chicken stock, sherry, ginger, and soy sauce.
Add to pan; cook for 1 minute.
Combine cornstarch and water in a small dish.
Stir slowly into hot mixture.
Season with salt and pepper; cook until liquid is thickened.
While it is cooking, return onions to mixture.
Serve chicken with rice and the browned almonds.
Chef
