almond chicken and veggies over rice

Name: Almond Chicken and veggies over rice
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Asian
Ingredients: 3 pound(s) cooked chicken, diced; 3 tablespoon(s) soy sauce; 1 tablespoon(s) cornstarch; 3/4 teaspoon(s) salt; 2 tablespoon(s) sherry; 1 cup(s) blanched almonds; 1/2 cup(s) bamboo shoots, halved lengthwise; 1/2 cup(s) celery ribs, bias cut 1 inch; 1/4 cup(s) onion, cut into strips; 1 cup(s) fresh mushrooms; 10 - water chestnuts, sliced; 1/3 cup(s) chicken stock; 2 cup(s) peanut oil

(2 RATINGS)

93 Pinches 1 Photo

Karla Everett

Greenacres, WA

Updated on Mar 4, 2011

This is an tasty dinner for that left over chicken you have .

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 6 serving(s)

Ingredients

3 pounds cooked chicken, diced
3 tablespoons soy sauce
1 tablespoon cornstarch
3/4 teaspoon salt
2 tablespoons sherry
1 cup blanched almonds
1/2 cup bamboo shoots, halved lengthwise
1/2 cup celery ribs, bias cut 1 inch
1/4 cup onion, cut into strips
1 cup fresh mushrooms
10 - water chestnuts, sliced
1/3 cup chicken stock
2 cups peanut oil

How To Make almond chicken and veggies over rice

Step 1

Remove both light and dark meat from bones; cut in shreds.

Step 2

Smear with a mixture of soy sauce, salt, cornstarch and sherry; set aside.
Step 3

Fry almonds or walnuts until golden in 1 1/2 cups hot oil.
Step 4

Pour off oil; drain almonds on a paper towel.
Step 5

Reheat pan; add 3 tablespoons oil.
Step 6

Saute vegetables for 1 minute; drain off oil and set aside.
Step 7

Heat 4 tablespoons oil; saute chicken for 1 minute.
Step 8

Mix in vegetables and stock; simmer 1 minute.
Step 9

Add almonds and serve with rice.
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