Recipe ingredients
- 1 lb skinned chicken breast
- 1 cup vegtable oil
- 5 slices fresh ginger root
- 3 green onions, chopped to about 1" lengths
- 1 green pepper, chopped as above
- 1/2 cup diced bamboo shoots
- 1/3 slivered almonds (a little vegetable oil to fry in)
- Marinade:
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 tsp cornstarch
- 1 Tbsp soy sauce
- 1 egg white
- Seasoning sauce:
- 1 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp dry sherry
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp cornstarch
Recipe method
- Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp them up.
- Drain well on paper towel. Let stand for 5 minutes before using.
- Dice chicken into 1 inch cubes.
- Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour.
- Heat oil in wok, add chicken and stir fry until browned.
- Remove chicken and drain well.
- Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender.
- Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. Bring to boil.
- Add chicken to boiling sauce.
- Stir fry chicken until coated with sauce.
- Add almonds, mix well.
Other chinese recipes:
Almond chicken recipe
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