Chicken Almond Ding Recipe
Ingredients:
2 whole chicken breasts, skinned, boned, diced1 tsp. salt
1 tsp. cornstarch
1 egg white
1 tsp. soy sauce
Pinch ground pepper
1 tsp. each ginger root and garlic, minced
1/4 c. onion, diced
1 tsp. salt
1 c. celery, diced
1/2 c. each water chestnuts and bamboo shoots, diced
1 (4 oz.) can button mushrooms, drained
1/2 c. cold chicken broth or water
4 tsp. cornstarch dissolved in 2 tbsp. water
1 c. pea pods, cut in 3/4 inch pieces
1 (2 oz.) jar pimiento, diced
2 tbsp. oyster sauce (optional)
1/2 c. roasted almonds, halved (optional)
2 tbsp. green onion, chopped (optional)
4 tbsp. oil for stir frying
Cooking Directions:
Marinate diced chicken in next 5 ingredients for about 30 minutes (or longer in refrigerator). Prepare remaining ingredients keeping each separate. Set WOK on high heat. Add 2 tbsp. oil, heat until hot.Stir-fry chicken until it turns white (about 2 minutes). Move chicken away from bottom of pan. Add 2 tbsp. oil. Stir-fry ginger, garlic and onion until onion is slightly brown. Add celery, water chestnuts, bamboo shoots, mushrooms, and salt. Stir fry 1 minute. Return chicken to bowl of wok. Add broth and cook to a boil. Stir in cornstarch mixture; cook until thick. Add pea pods, pimiento and oyster sauce. Stir well. Serve, topped with green onions and almonds. Serve with hot rice or boiled noodles.
Other Recipes you might like:
Almond Chicken, Bombay Chicken With Almonds, Chicken Almond Casserole, Chicken Almond Stir Fry, Chicken Breasts With Almond Rice, Chicken With Almonds
