How To make Almond Chicken with Mushrooms
1/4 cup Halved almonds
Oil Cornstarch 1 tablespoon Sherry
1 tablespoon Oyster sauce
Salt 1/2 teaspoon Sugar
1 pound Boneless chicken breast
cubed
2 teaspoons White wine
1/2 Egg white
Pepper 1/4 pound Chinese pea pods
2 Water chestnuts :
sliced
1/4 cup Thinly sliced bamboo shoots
24 Fresh button mushrooms -- OR- Canned button
mushrooms
Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.
Created by: David Lee, Chinese Arts Council (C) 1992 The Los Angeles Times
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Almonds Chicken
Almond Chicken is actually an Asian stir-fry dish that consists of pieces of marinated chicken and a good amount of vegetables that are cooked in butter or in oil with almond slivers or in peeled form that have been toasted in butter/oil. The use of the butter and toasted almonds provides the dish with a unique, nutty flavor that is carried through the different vegetables. The selection of vegetables, including mushrooms provides a textured, flavorful complement to the chicken and almonds. The completed dish can be served over a bed of steamed white rice, with fried rice or plated by itself for a hearty balanced meal. To see this amazing recipe, please watch this video thoroughly and if you like he video, please share it with others. Enjoy the video.
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