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| RECIPE FOR ALMOND CHICKEN |
Title: Almond Chicken
Category: Oriental Stir-fry Entree -game
Serves: 4
Ingredients:
| 1.00 | lb | Chicken; boned, skinned | | --------- | MARINADE --------- | | 0.25 | ts | Salt | | 0.12 | ts | Pepper | | 1.00 | ts | Cornstarch | | 1.00 | tb | Soysauce | | 1.00 | | Egg white | | --------- | STIR --------- | | 1.00 | c | Vegetable oil | | 5.00 | | Slices ginger root, fresh | | 3.00 | | Green onions; chopped | | | into 1-inch pieces | | 0.50 | c | Bamboo shoots; diced | | --------- | SEASONING SAUCE --------- | | 1.00 | tb | Rice or white vinegar | | 1.00 | tb | Rice wine or dry sherry | | 0.50 | ts | Salt | | 1.00 | ts | Sugar | | 0.50 | ts | Cornstarch | | 0.33 | c | Almonds; crisped |
Instructions:
Dice chicken into 1-inch cubes.
Combine marinade ingredients in a medium bowl.
Add diced chicken; mix well.
Let stand 30 minutes.
Heat oil in a wok over high heat 30 seconds.
Add chicken to oil.
Stir-fry 30 seconds until very lightly browned.
Remove chicken with a slotted spoon; drain well and set aside.
Remove oil from wok except 2 tablespoons.
Reheat oil over medium heat 30 seconds.
Stir-fry ginger slices 30 seconds, remove and discard.
Add green onion, green pepper and bamboo shoots to oil.
Stir-fry 1-2 minutes until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.
Bring to a boil.
Add chicken to boiling sauce.
Stir-fry until chicken is coated with sauce.
Add almonds; mix well and serve hot.
Variation: Cashew chicken; Substitute crisp cashews for the almonds.
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