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Recipe Ingredients:
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1-1/2
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cups water
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4
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tbsp dry sherry, divided
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4-1/2
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tsp cornstarch
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1
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tbsp cornstarch
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4
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tsp soy sauce
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1
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tsp instant chicken bouillon granules
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1
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egg white
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1/2
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tsp salt
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4
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whole boneless skinless chicken breasts, cut into 1-inch pieces
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vegetable oil for frying
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1/2
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cup blanched whole almonds (about 3 ounces)
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1
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large carrot, diced
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1
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tsp minced fresh ginger
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6
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green onions, cut into 1-inch pieces
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3
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ribs celery, diagonally cut into 1/2-inch pieces
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8
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fresh mushrooms, sliced
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1/2
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cup sliced bamboo shoots (1/2 of 8-ounce can), drained
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Cooking Directions: |
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1.
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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.
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2.
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Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
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3.
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Heat oil in wok or large skillet over high heat to 375
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4.
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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.
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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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