 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
An oriental-styled fragrant chicken meal: no more take-out! Prep time includes marination time. Ingredients:
1 lb skinless chicken breast half |
1 cup peanut oil |
5 slices fresh gingerroot |
3 green onions, chopped to about 1-inch lengths |
1 green pepper, chopped as above |
1/2 cup diced bamboo shoot |
1/3 cup slivered almonds |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 teaspoon cornstarch |
1 tablespoon soy sauce |
1 egg white |
1 tablespoon rice vinegar |
2 tablespoons soy sauce |
1 tablespoon dry sherry |
1/2 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon cornstarch |
Directions:
1. Dice chicken into 1 inch cubes.
2. Combine marinade ingredients, add chicken and mix well.
3. Let stand 1/2 hour.
4. Heat oil in wok, add chicken and stir fry until browned.
5. Remove chicken and drain well.
6. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
7. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
8. Bring to boil.
9. Add chicken to boiling sauce.
10. Stir fry chicken until coated with sauce.
11. Add almonds, mix well and serve hot.
12. Variation-.
13. Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
14. Drain well on paper towel.
15. Let stand for 5 minutes before using.
|
|