Total Time
25mins
Prep 15 mins
Cook 10 mins

Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)

Ingredients Nutrition

Directions

  1. In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
  2. Marinate for 15 minutes.
  3. Combine the stock and the remaining 1 tablespoon of cornstarch.
  4. Set aside.
  5. Heat the oil in a wok over medium-high heat until very hot but not smoking.
  6. Add the ginger and garlic and stir-fry for 1 minute.
  7. Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
  8. Add the mushrooms and stir-fry for 1 minute more.
  9. Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
  10. Add in the water chestnuts and heat through.
  11. Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
Most Helpful

5 5

MEP, this was a great recipe! I used tofu instead of chicken, and so had to compensate for the lack of saltiness with a little soy sauce. I didn't have sliced almonds, so I just added them into the wok a bit earlier so they could soften up a bit--and that worked fine. I also used dried shiitake mushrooms (not regular ones) that I soaked for about 30 minutes. Very nice recipe--thanks for sharing!

5 5

I am so pleased with this recipe. It was one of those..."WOW, I can't believe I made this at home" type moments!! :) I did not have sherry so used rice wine. I also added some extra stir fry veggies. Thanks for this great recipe! :)

5 5

Excellent flavor and texture. I chopped, sliced, minced and mixed as needed so that every ingredient was ready to add at the right time. Only change I made was to increase to 2 garlic cloves, 4 ginger root slices and 2/3 cup chicken broth. I keep whole, unsliced ginger root in a freezer bag in the freezer and slice as needed. It is easiest to slice/mince when partially thawed, after scraping the skin off with the edge of a spoon.