Features of "Almond Chicken Stir Fry"

Cuisine: Chinese

Served as main course. Non-vegetarian dish.

Preparation time: 25 minutes
Cooking time: 50 minutes
Serves: 6-8
Time to make: < 60 min

Ingredients for "Almond Chicken Stir Fry"
(Click here for measurement conversion)

Sauce
1 1/2 cups Chicken Stock, Homade is best
2 Tablespoons Rice Wine or dry Sherry, will work
5 teaspoons Cornstarch
1 1/2 Tablespoons Soy Sauce

Main Ingredients
1 Egg White
1/4 teaspoon Kosher Salt
3 Tablespoons Rice Wine or dry Sherry, will work
1 teaspoon Cornstarch
3 Tablespoons Peanut Oil
4 Chicken Breasts or Chicken thighs, boned,skinned,cut bite sized
1/2 cup slivered Almonds
10 baby Carrots, julinne
1 inch Ginger, grated
8 Scallions, cut into 3/4 inch pieces
3 Stalks Celery, sliced into 1/4 inch slices
1/4 lb Button Mushrooms, quartered
1/4-1/2 teaspoon crushed Red Chili Pepper Flakes
1 (5 ounce) can Bamboo Shoots, jullinne
1 (5 ounce) can Water Chestnuts, sliced
3 ounces Peanut Oil
4 ounces Maifun Rice Noodles

Method of cooking "Almond Chicken Stir Fry"

Mix the 4 Sauce ingredients. Set aside. In a seperate bowl mix Egg White, Salt, and 3 Tablespoon Rice Wine. Add Chicken, mix well. Heat wok over high heat. Add 2 Tablespoon Oil. Swirl to coat. Add 1/2 of the chicken, one piece at a time. Cook 4-5 minutes'til brown. Remove, drain on paper towel. Cook other half. Set aside. Reheat wok,add 2 TBS Oil, swirl to coat. Add Almonds, stir fry'til golden. Remove, drain on paper towel. Add all remaining ingredients. Stir fry 4-5 minutes. Add Chicken, Almonds, and Sauce. Stir'til heated and sauce thickens. Set aside, keep hot. Noodles. Reheat wok, add 3 oz peanut oil. Drop Maifun noodles into oil for 30-40 seconds'til golden brown. Serve the chicken on a bed of fried noodles.