Almond Chicken
By
Brandi Kirkpatrick
@IdGirl25
1
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!
I served this with baked egg rolls and minute rice, but it was filling enough on it's own!
Ingredients
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SAUCE
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·1-1/2 cups water
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·2 tablespoons dry sherry or chicken broth
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·1 tablespoon + 2 tespoons cornstarch
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·4 teaspoons soysauce
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·1 teaspoons chicken bouillon granuels or 1 chicken bouillon cube
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BATTER
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·4 boneless, skinless chicken breasts, cut into 1 inch pieces
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·2 tablespoons dry sherry or chicken broth
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·1 tablespoon cornstarch
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·1 egg white
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·1/2 teaspoon salt
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·oil for frying
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OTHER
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·1/2 cup sliced almonds, toasted
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·2 large carrots, diced
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·1/2 teaspoon ground ginger or 1 teaspoon fresh minced ginger
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·6 greeen onions, cut into 1 inch pieces
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·4 stalks of celery, chopped
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·8 fresh mushrooms, sliced
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·1/2 (5 oz) can of bamboo shoots
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·1/2 cup bean sprouts
How to Make Almond Chicken
- 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.
