CHICKEN WITH ALMONDS

By stepjo7269

Off the internet for Chinese Cookbooks

Ingredients

• Marinade:
• 1 pound boneless, skinless, chicken breasts
• 2 tablespoons oyster sauce
• 1 green onion, chopped
• 2 teaspoons cornstarch
• Sauce:
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce
• Other:
• 1 8-ounce can bamboo shoots
• 1 cup frozen pea pods, or other green vegetable
• 2 slices ginger
• 4 tablespoons oil for stir-frying, or as needed
• 1/4 cup slivered toasted almonds
• PREPARATION:
• ● Rinse the chicken breasts and pat dry.
• ● Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen).
• ● Combine the chicken with the oyster sauce, chopped green onion and cornstarch. Marinate the chicken for 20 minutes.
• ● While the chicken is marinating, prepare the sauce and vegetables.
• ● To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside.
• ● Rinse the bamboo shoots under warm running water and drain.
• ● Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok.
• ● Heat 2 tablespoons oil in the wok. Add the ginger slices and stir-fry until fragrant (about 15 seconds). Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute.
• ● Add the sauce in the middle of the wok. Heat to bubbling.
• ● Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok.

Preparation

Step 1

● Sprinkle with the slivered almonds before serving.