Prep 15 mins
Cook 6 mins
I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.
- 29.58 ml vegetable oil
- 2.46 ml salt
- 113.39 g bamboo shoots
- 2 stalk celery
- 226.79 g boneless skinless chicken breasts
- 170.09 g mushrooms
- 0 red pepper
- 1 medium onion
- 4.92 ml gingerroot
- 1 garlic clove
- 170.09 g chicken broth
- 9.85 ml soy sauce
- 44.37 ml water
- 29.58 ml cornstarch
- 118.29 ml almonds
- Measure and prepare all ingredients prior to beginning to cook.
- Slice chicken breasts into bite-size pieces, set aside.
- Drain bamboo shoots.
- Cut celery on the bias.
- Slice mushrooms.
- Cut onion into 8ths- separate pieces.
- Mince fresh ginger root and garlic together, set aside.
- At about 350F, toast almonds for about 2 minutes.
- Set aside.
- Stir together the broth & soy sauce.
- In a separate bowl, stir together the water and corn starch.
- At medium high heat, heat oil and salt in wok until hot.
- Add salt, stir to dissolve.
- Stir in garlic and ginger, cook about 10 seconds.
- If you scorch these, turn off heat, dump and re-do this step.
- Add chicken.
- Cook and stir until almost done, about 5 minutes.
- Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
- Cook and stir another minute.
- Add bamboo shoots.
- Stir in broth mixture, cover and reduce heat.
- Simmer about 3-5 minutes, or until vegetables are done.
- Stir in water-cornstarch mixture, heat until thickened.
- Top with toasted almonds, serve over rice.
Loved it, best stir fry that actually thickened!