Helen's Chicken Almond Stir Fry

Recipe Ingredients

		Sauce
1/2 cup	118ml	Chicken stock
2 teaspoons	10ml	Soy sauce
2 teaspoons	10ml	Corn starch
1/4 teaspoon	1.3ml	Sugar
1		Pepper
		Stir Fry
3/4 lb	340g / 11oz	Skinned - raw chicken
4		Water chestnuts
1/2 cup	73g / 2.6oz	Bamboo shoots - diced
1/4 cup	59ml	Veg oil
2		Ginger
1/4 cup	15g / 0.5oz	Onion - diced
1/2 lb	227g / 8oz	Bok choy or nappa
1/4 lb	113g / 4oz	Snow peas
1/4 cup	27g / 1oz	Celery - diced
1/2 cup	46g / 1.6oz	Almonds - blanched
2		Garlic cloves - minced

Recipe Instructions

Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside.

Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water Chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery.

Heat wok over high heat until drop of water sizzles into steam. Add oil, heat and add almonds; stir fry for about 2 minutes or until just golden. With slotted spoon, remove almonds and set aside.

Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or until vegetables are tender but crisp and chicken cooked through.

Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or until ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.

Source:
St. Louis Post Dispatch

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