Chicken & Almonds
- Reviews 2
Ready In: 35 mins
Serves: 4-6
Ingredients
Chicken Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- 1 tablespoon cornflour
- 1 egg white
- 1 1⁄2 tablespoons dry sherry
- oil (for deep frying)
- 125 g green beans
- 1 medium onion
- 4 celery ribs
- 1 red pepper
- 125 g mushrooms
- 185 g water chestnuts
- 6 shallots or 6 spring onions
- 60 g toasted almonds
- 2 tablespoons oil, extra
Sauce ingredients
- 1 tablespoon cornflour
- 1 cup water
- 1 tablespoon soy sauce
- 1 chicken stock cube
- 1 tablespoon oyster sauce
- 1 tablespoon sherry wine
- 1 tablespoon tomato sauce
Directions
- Bone chicken breasts, cut meat into 2.5cm pieces or strips. Combine with salt, cornflour, lightly beaten egg-white and sherry in a bowl; mix well.
- Deep fry the chicken pieces in hot oil until just changing colour; drain.
- String beans (or use quick frozen beans) and then dice the onion. Cut beans, celery and pepper into strips and slice the mushrooms. Drain water chestnuts, and cut in half.
- Heat extra oil in large, heavy based frying pan, add the vegetables, sauté until tender but still crisp. Add the chicken and heat thoroughly.
- To make the sauce, blend the cornflour with water and soy sauce. Add crumbled stock cube, oyster sauce, sherry and tomato sauce. Stir over heat until sauce boils and thickens.
- To serve, top the chicken with the sauce, then the toasted almonds, and garnish with the chopped shallots or spring onions.
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