Almond Chicken

I have been searching for this recipe for years and finally found it in a tattered old copy of Another Serving of The Best of Bridge. A nice basic oriental almond chicken that can be tweeked to suit your tastes.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  chicken breasts, cut into 1 inch pieces
• 3  tablespoons  oil
• 4  ounces water chestnuts
• 2  cups celery, chopped
• 1  cup fresh mushrooms
• 1  onion, chopped
• 6  ounces  almonds, slivered
• 1 -2  tablespoon white wine
• 3  tablespoons soy sauce
• 1⁄2 cup water
• 1⁄2 teaspoon garlic, minced
• 1  tablespoon cornstarch

Directions

1. Sprinkle diced chicken with white wine, salt and pepper.
2. Dice mushrooms, celery, onion and water chestnuts.
3. Drain, dry and mix together. Set aside.
4. Heat wok and add 1 tsp of oil.
5. Brown almonds for 2 minutes stirring constantly. Remove from pan.
6. Heat 1 tbsp oil and brown garlic slightly.
7. Add chicken, stir and toss for 1 minute. Remove from wok and set aside.
8. Heat 1 tbsp of oil, add vegetables. Stir fry for 3 minutes.
9. Sprinkle with soy sauce. Add water. Cover and cook for 3 minutes.
10. Thicken with cornstarch and sprinkle with almonds.
11. Serve over rice.