Chicken & Almonds

Name: Chicken & Almonds
Ingredients: Chicken Ingredients; 4 chicken breasts; 1 teaspoon salt; 1 tablespoon cornflour; 1 egg white; 1 1/2 tablespoons dry sherry; oil (for deep frying); 125 g green beans; 1 medium onion; 4 celery ribs; 1 red pepper; 125 g mushrooms; 185 g water chestnuts; 6 shallots or 6 spring onions; 60 g toasted almonds; 2 tablespoons oil, extra; Sauce ingredients; 1 tablespoon cornflour; 1 cup water; 1 tablespoon soy sauce; 1 chicken stock cube; 1 tablespoon oyster sauce; 1 tablespoon sherry wine; 1 tablespoon tomato sauce

24 ingredients

6 steps

Ingredients

Chicken Ingredients
4 chicken breasts
1 teaspoon salt
1 tablespoon cornflour
1 egg white
1 1/2 tablespoons dry sherry
oil (for deep frying)
125 g green beans
1 medium onion
4 celery ribs
1 red pepper
125 g mushrooms
185 g water chestnuts
6 shallots or 6 spring onions
60 g toasted almonds
2 tablespoons oil, extra
Sauce ingredients
1 tablespoon cornflour
1 cup water
1 tablespoon soy sauce
1 chicken stock cube
1 tablespoon oyster sauce
1 tablespoon sherry wine
1 tablespoon tomato sauce

Directions

1

Bone chicken breasts, cut meat into 2.5cm pieces or strips. Combine with salt, cornflour, lightly beaten egg-white and sherry in a bowl; mix well.
2

Deep fry the chicken pieces in hot oil until just changing colour; drain.
3

String beans (or use quick frozen beans) and then dice the onion. Cut beans, celery and pepper into strips and slice the mushrooms. Drain water chestnuts, and cut in half.
4

Heat extra oil in large, heavy based frying pan, add the vegetables, saute until tender but still crisp. Add the chicken and heat thoroughly.
5

To make the sauce, blend the cornflour with water and soy sauce. Add crumbled stock cube, oyster sauce, sherry and tomato sauce. Stir over heat until sauce boils and thickens.
6

To serve, top the chicken with the sauce, then the toasted almonds, and garnish with the chopped shallots or spring onions.