This recipe is for almond chicken. It includes marinating chicken cubes in a mixture of salt, white pepper, cornstarch, soy sauce and egg white for 30 minutes. The chicken is then stir-fried until browned, removed, and vegetables are stir-fried briefly. A seasoning sauce of rice vinegar, soy sauce, dry sherry, salt, sugar and cornstarch is added to the wok and brought to a boil before adding the chicken to coat. Slivered almonds are added and mixed in before serving hot.

1. ALMOND CHICKEN
Recipe

2. Ingredients
ForTheRecipe

3. INGREDIENTS
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped
1 green pepper, chopped
1/2 cup diced bamboo shoots
1 cup vegtable oil

4. Marinade
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

5. Seasoningsauce
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

6. Directions
Cut chicken into 1” cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4

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