Chinese Almond Chicken

posted by Connie 07-18-98 8:15 PM 

Chinese Almond Chicken

1 whole chicken breast, boned and skinned 
1 (6 oz.) pkg. frozen Chinese pea pods 
1 (8 oz) can sliced water chestnuts (or little less) 
3 Tbsp. soy sauce 
1/4 c. water 
1 clove garlic, minced 
3 Tbsp. dry sherry 
1 tsp. sugar 
1 Tbsp. cornstarch 
3 Tbsp. oil 
1/2 tsp. ginger 
1/2 c. whole or sliced almonds 
1/2 lb. mushrooms, sliced 
1/2 c. diagonally sliced celery 
3 green onions, cut in 1-inch lengths 

Combine soy sauce, sherry, water, ginger and cornstarch until well blended;
set aside. Cut chicken into 3/4-inch cubes. 

Heat oil in wok or large skillet over medium high heat.  Add almonds; toss
until roasted, about 1 minute. Remove almonds; set aside. Add chicken and 
garlic and toss with fork until chicken separates and turns opaque. 

Add vegetables and stir-fry until tender-crisp, about 3 minutes. Add soy 
sauce mixture, stirring constantly until sauce thickens and clears. 

Almonds may be added or sprinkled on top later. Serve immediately with 
steamed rice. Serves 2. 

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