Almond Chicken with Mushrooms
Yield
servingsPrep
25 minCook
5 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
almonds
halved |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
oyster sauce
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | pound |
chicken breasts
boneless, cubed |
|
| 2 | teaspoons |
white wine
|
*
|
| ½ | each |
egg whites
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| ¼ | pound |
snow pea pods
chinese |
|
| 2 | each |
water chestnuts
sliced |
*
|
| ¼ | cup |
bamboo shoots
thinly sliced |
|
| 24 | each |
mushrooms
button, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
almonds
halved |
*
|
| 5 | ml |
vegetable oil
|
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
sherry
|
|
| 15 | ml |
oyster sauce
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 453.6 | g |
chicken breasts
boneless, cubed |
|
| 1E+1 | ml |
white wine
|
*
|
| 0.5 | each |
egg whites
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 113.4 | g |
snow pea pods
chinese |
|
| 2 | each |
water chestnuts
sliced |
*
|
| 59 | ml |
bamboo shoots
thinly sliced |
|
| 24 | each |
mushrooms
button, fresh |
|
Directions
Fry almonds in oil until golden. Drain and set aside.
Blend cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, ½ teaspoon salt and sugar. Mix and set aside.
Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper.
Heat 5 tablespoons oil in wok or skillet.
Add chicken and stir-fry until no longer pink.
Add pea pods, water chestnuts, bamboo shoots and mushrooms.
Stir-fry 3 minutes. Stir sherry mixture and add to wok.
Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.
