Stir Fried Chicken with Almonds and Vegetables
Yield: 4 Servings
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive

1/2 c almond sliced
1 chicken breast
1 c Chinese cabbage
1/2 c bamboo shoots
1/2 c canned mushrooms
1/4 c celery
4 water chestnuts
12 snow peas
3 slices fresh ginger root
2 tsp cornstarch
1/4 tsp sugar
Pepper
2 tb water
2 tb oil
1/2 tsp salt
1/2 c stock
2 tb oil
1/4 tsp salt
2 tsp sherry

Blanch and toast almonds. Skin and bone chicken; then dice in 1/2-inch cubes. Dice Chinese cabbage, bamboo shoots, canned mushrooms, celery and water chestnuts. Stem and dice snow peas. Crush ginger root. Blend cornstarch, sugar, pepper and cold water to a paste. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add diced vegetables (except for snow peas) and stir-fry 1 to 2 minutes. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat. Remove vegetables and liquids from pan. Heat the remaining oil. Add remaining salt, then chicken, and stir-fry 1 minute. Sprinkle with sherry; stir-fry 1 minute more to blend in. Return vegetables. Add snow peas and stir-fry another 1/2 minute. Stir in cornstarch paste to thicken; then almonds. Serve at once.