recipe at a glance
ready in: under 30 minutes
serves/makes: 6recipe id: 76115cook method: stovetop
3 pounds boneless chicken
1/3 cup fresh mushrooms, sliced
1 can (4 ounce size) sliced mushrooms
3 tablespoons soy sauce
1/2 cup bamboo shoots, cut diagonally
3/4 teaspoon salt
1/2 cup celery, cut diagonally
1 tablespoon cornstarch
1/4 cup onion, cut in thin strips
2 tablespoons sherry
10 water chestnuts, thinly sliced
1 cup blanched almonds or walnuts
1/3 cup chicken stock
2 cups peanut oil, divided
Cut chicken into shreds. Smear with a mixture of soy sauce, salt, cornstarch and sherry; set aside.
Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel.
Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minutes; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or walnuts. Serve with rice.
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