Almond Chicken Recipe

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Recipe Ingredients:
1-1/2	cups water
4	tbsp dry sherry, divided
4-1/2	tsp cornstarch
1	tbsp cornstarch
4	tsp soy sauce
1	tsp instant chicken bouillon granules
1	egg white
1/2	tsp salt
4	whole boneless skinless chicken breasts, cut into 1-inch pieces
	vegetable oil for frying
1/2	cup blanched whole almonds (about 3 ounces)
1	large carrot, diced
1	tsp minced fresh ginger
6	green onions, cut into 1-inch pieces
3	ribs celery, diagonally cut into 1/2-inch pieces
8	fresh mushrooms, sliced
1/2	cup sliced bamboo shoots (1/2 of 8-ounce can), drained
Cooking Directions:
1.	Combine water, 2 tablespoons sherry, 4-1/2 teaspoons cornstarch, the soy sauce and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
2.	Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
3.	Heat oil in wok or large skillet over high heat to 375
4.	Remove all but 2 tablespoons oil from wok. Add almonds and stir-fry until golden, about 2 minutes; remove almonds and drain. Add carrot and ginger; stir-fry 1 minute. Add all remaining ingredients; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds and sauce; cook and stir until heated through.

Whole Blanched Almonds
Our whole blanched almonds are fresh California almonds without the skin. They are perfect for making your own almond flour, almond paste, and other treats.

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