Recipe: Chicken and Almonds

CHICKEN AND ALMONDS

1 1/2 pounds breast of chicken
1 cup slivered almonds
1 1/2 tablespoons soy sauce
2 tablespoons sherry
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup chicken broth
3 tablespoons peanut oil
2 tablespoons minced green onion
Garlic powder
2 large slices fresh ginger
Hot cooked rice (for serving)

Slice chicken breast as thin as possible; set aside.

Mix soy sauce, sherry, sugar and salt to make sauce; set aside.

Heat oil until hot in wok or fry pan, then add onion and garlic powder. Add ginger but do not forget to remove ginger before serving. Add chicken and stir-fry 4 minutes until almost done.

Add sauce and quick fry 2 more minutes.

Add almonds. Stir 1 minute.

Add broth, Stir gently and blend thoroughly. Serve at once, over steamed rice.

Makes 4 servings
From: Recipelink.com
Source: Old newspaper recipe clipping, source unknown, not dated