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LOCATION: Recipes >> Poultry >> Almond 01

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Almond chicken

1 lb. skinned, boned chicken

1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
1 Tblsp soy sauce
1 egg white

1 cup veg. oil
5 slices fresh ginger root
3 green onions, chopped in 1 inch lengths
1 green pepper, " " 1 inch pieces
1/2 cup diced whole bamboo shoots

1 Tblsp rice vinegar or white vinegar
2 Tblsp soy sauce
1 Tblsp rice wine or dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

1/3 cup Crisp almonds (see below)

Dice chicken into 1 inch cubes. Combine marinade ingred. in a
medium bowl; add chicken & mix well. Let stand 30 minutes. Heat
oil in a wok over high heat 30 seconds. Add chicken to oil.
Stir-fry 30 seconds until very lightly browned. Remove chicken
with a slotted spoon; drain well and set aside. Remove oil from
wok except 2 Tblsp. Reheat oil over medium heat 30 seconds. Add
ginger, pepper, and bamboo shoots to oil. Stir-fry 1 or 2 minutes
until vegetables are crisp-tender. Combine ingred. for seasoning
sauce in a small bowl; mix well and add to wok. Bring to a boil.
Add chicken to boiling sauce. Stir-fry until chicken is coated
with sauce. Add almonds; mix well and serve hot. Makes 4 servings


Crisp Almonds:

4 cups oil for deep-frying
1 cup almond halves

Heat oil in a wok over medium heat to 350 degrees. Add nuts and
stir 2-3 minutes until golden brown. Remove from hot oil and drain
well on paper towels. Let stand 5 minutes before using.

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