Almond Chicken

Name: Almond Chicken
Ingredients: 3 Tablespoons Canola Oil; 12 ounces, weight Skinless, Boneless Chicken Breast, Cut Into 1 Pieces; 1 whole Egg White; 1/2 teaspoons Salt; 2 teaspoons Cornstarch; 1 whole Green Onion, Chopped; 8 ounces, weight Container Of Sliced Water Chestnuts, Drained; 1 cup Whole Almonds; 1/2 cups Frozen (or Fresh) Peas; 3 Tablespoons Soy Sauce; 2 Tablespoons Cooking Sherry; Steamed Rice, To Serve

12 ingredients

9 steps

Ingredients

3 Tablespoons Canola Oil
12 ounces, weight Skinless, Boneless Chicken Breast, Cut Into 1 Pieces
1 whole Egg White
1/2 teaspoons Salt
2 teaspoons Cornstarch
1 whole Green Onion, Chopped
8 ounces, weight Container Of Sliced Water Chestnuts, Drained
1 cup Whole Almonds
1/2 cups Frozen (or Fresh) Peas
3 Tablespoons Soy Sauce
2 Tablespoons Cooking Sherry
Steamed Rice, To Serve

Directions

1

Heat oil in a large frying pan or wok over medium heat.
2

Chop chicken into 1-inch pieces and combine in a bowl with the egg white, salt, and cornstarch.
3

Mix well with a fork and set aside.
4

Chop the scallion, drain the water chestnuts, and measure out the almonds, peas, soy sauce, and sherry: The meal cooks quickly once you begin.
5

Dump chicken pieces into the hot oil and saute until it begins turning golden brown on the outside and the chicken is barely white all the way through.
6

Add water chestnuts and saute for another 2-3 minutes.
7

Add peas, scallion, almonds, soy sauce, and sherry and cook, mixing often, for another 2-3 minutes.
8

Serve over steamed rice.
9

Adapted from Appetite for China.