Almond Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend cornstarch with water, soy sauce, sherry and crumbled stock cube. Stir over medium heat in a small pot until the sauce boils and thickens.
  • Slice mushrooms roughly. Slice celery diagonally. Cut green onions into 1 inch pieces. Slice bamboo shoots thinly and cut into 1/2 inch strips. Peel and dice carrot.
  • Cut chicken into 1 inch pieces. Combine salt, cornstarch, lightly beaten egg white and sherry. Add chicken and mix well.
  • Stir fry (or deep fry) chicken until just changing colour, drain well.
  • Heat the extra oil in the pan, add the almonds and stir fry until golden brown. Watch so they don't burn! Remove from the pan and drain on paper towels.
  • Add the grated ginger and diced carrots to the pan, fry gently for 1 minute Add the remaining vegetables and saute till tender but crisp, stirring occasionally.
  • Add the chicken and heat through. Add the sauce and mix through.
  • Stir in almonds.
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