Easy Almond Chicken Recipe | Savory & Flavorful

INGREDIENTS

1‑1/2 cups water 4 tablespoons dry sherry, divided 4‑1/2 teaspoons plus 1 tablespoon cornstarch, divided 4 teaspoons soy sauce 1 teaspoon chicken bouillon granules 1 egg white 1/2 teaspoon salt 4 whole boneless skinless chicken breasts, cut into 1-inch pieces Vegetable oil for frying 1/2 cup blanched whole almonds (about 3 ounces) 1 large carrot, diced 1 teaspoon minced fresh ginger 6 green onions, cut into 1-inch pieces 3 stalks celery, diagonally cut into 1/2-inch pieces 8 fresh mushrooms, sliced 1/2 cup sliced bamboo shoots (1/2 of 8-ounce can), drained

PREPARATION:

1. Combine water, 2 tablespoons sherry, 4-1/2 teaspoons cornstarch, soy sauce and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
2. Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
3. Heat oil in wok or large skillet over high heat to 375°F. Add half of chicken; cook and stir 3 to 5 minutes until light brown. Drain on paper towels. Repeat with remaining chicken.
4. Remove all but 2 tablespoons oil from wok. Add almonds; stir-fry until golden, about 2 minutes. Transfer almonds to small bowl; set aside. Add carrot and ginger to wok; stir-fry 1 minute. Add onions, celery, mushrooms and bamboo shoots; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds and sauce; cook and stir until heated through.

This recipe appears in: Chinese