Chicken & Almonds

READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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