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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite. Ingredients:
3 tablespoons soy sauce |
3/4 teaspoon salt |
1 teaspoon cornstarch |
2 teaspoons sherry |
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces |
1 1/2 cups peanut oil for frying |
1 cup blanched almonds |
1/3 cup sliced mushrooms |
1/2 cup diagonally sliced bamboo shoots |
1/2 cup diagonally sliced celery |
1/4 cup thinly sliced onion |
10 whole water chestnuts, thinly sliced |
1/4 cup peanut oil |
1/3 cup chicken stock |
Directions:
1. Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
2. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
3. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
4. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
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