I LOVE Chinese food, but sometimes struggle with eating it at restaurants. So, I invested in a Chinese cook book and am working through it. I added a few things to this recipe and it was fabulous.
I served this with baked egg rolls and minute rice, but it was filling enough on it's own!
1 teaspoons chicken bouillon granuels or 1 chicken bouillon cube
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 tablespoons dry sherry or chicken broth
1 tablespoon cornstarch
1 egg white
1/2 teaspoon salt
oil for frying
1/2 cup sliced almonds, toasted
2 large carrots, diced
1/2 teaspoon ground ginger or 1 teaspoon fresh minced ginger
6 greeen onions, cut into 1 inch pieces
4 stalks of celery, chopped
8 fresh mushrooms, sliced
1/2 (5 oz) can of bamboo shoots
1/2 cup bean sprouts
Sauce: Combine water, 2 Tablespoons sherry/chicken broth, cornstarch (from sauce section), soy sauce, and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens,about 5 minutes. Keep warm.
Batter: Combine sherry/chicken broth, cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
Cooking Chicken: Heat oil in wok or large skillet over high heat to 375°F. Add half of the chicken; cook until light brown. Drain on paper towels. Repeat with remaining chicken. Keep warm.
Veggies:(You can toast almonds in skillet for several minutes in this oil and then set them aside.) Remove all oil except about 2 Tablespoons. In skillet add carrots, saute 1 minute. Add onions, celery, mushrooms, bamboo shoots, bean sprouts, and ginger; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds, and sauce; cook and stir until heated through.