Stir-fried chicken and vegetables

1 Servings

Ingredients

Quantity Ingredient
8 ounces Raw chicken breast, marinated in:
1½ tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Rice wine or dry sherry
1 tablespoon Cornstarch
1 Egg white
2 ounces Almonds, blanched and roasted
Peanut oil (several Tbsp)
2 ounces Bamboo shoots, thinly sliced
2 ounces Waterchestnuts, thickly sliced
2 ounces Onion
2 tablespoons Chicken stock
2 tablespoons Chinese rice wine or pale dry sherry
1 teaspoon Sugar
½ teaspoon Salt
1½ tablespoon Soy sauce
1 tablespoon Cornstarch dissolved in 3 Tbsp cold water or chicken stock
1 tablespoon Minced ginger
1 tablespoon Minced garlic, optional

Directions

MARINADE

REMAINDER

Cut chicken into pieces, each about 1½ times the size of an almond, and marinate for 15 minutes at room temperature. If the almonds are not already roasted, coat them with a little peanut oil and bake them on a cookie sheet at 400F until they are golden. Have all ingredients pre-measured and ready to be added. Heat your wok or skillet until it is very hot. Pour in the oil, add the onion, (the optional garlic & ginger) and stir fry for about 20 seconds before adding with water chestnuts. Continue to lift, toss, and stir the ingredients until they are ¾ done. Remove, set aside, and keep warm if possible. Wipe out the wok. Heat it up again, pour in the oil, and add the marinated chicken breast. Stir fry until chicken is about ¾ done.

Add the cooked onions & water chestnuts, the bamboo shoots, almonds, plus the chicken stock, wine, salt, sugar, soy sauce. Lift, stir, and toss to mix. Stir the cornstarch/water mixture to recombine it, pour it in, blend it with the sauce, and cook until the sauce is thickened and translucent.

Serve immediately with plain rice.

Posted to EAT-L Digest 31 Dec 96 Recipe by: Homemade Good News (Vol 3 No 6) From: Sean Coate <swcoate@...> Date: Thu, 2 Jan 1997 14:17:39 -0500

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