Almond Chicken with Mushrooms
Submitted by Gelebean
Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.
YIELD
4 servingsPREP
25 minCOOK
5 minREADY
30 minVelveting the chicken in egg white and cornstarch creates that signature silky texture found in Chinese restaurants.
Snow peas, water chestnuts, and bamboo shoots stay crisp through quick high-heat stir-frying while mushrooms add earthy depth.
Fried almonds get scattered over the finished dish, adding buttery crunch and visual appeal to this takeout favorite made at home.
Chef Tips
- Fry almonds first and set aside so they stay crispy and don’t burn during stir-frying
- Cut chicken into uniform pieces for even cooking in the hot wok
- Have all ingredients prepped and ready before you start cooking as stir-frying moves quickly
- Don’t overcrowd the wok or chicken will steam instead of sear
Ingredients
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.
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