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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Almond Chicken
Yield: Makes 4 to 6 servings
Ingredients:
1-1/2
cups water
4
tablespoons dry sherry, divided
4-1/2
teaspoons plus 1 tablespoon cornstarch, divided
4
teaspoons soy sauce
1
teaspoon chicken bouillon granules
1
egg white
1/2
teaspoon salt
4
whole boneless skinless chicken breasts, cut into 1-inch pieces
Vegetable oil for frying
1/2
cup blanched whole almonds (about 3 ounces)
1
large carrot, diced
1
teaspoon minced fresh ginger
6
green onions, cut into 1-inch pieces
3
stalks celery, diagonally cut into 1/2-inch pieces
8
fresh mushrooms, sliced
1/2
cup sliced bamboo shoots (1/2 of 8-ounce can), drained
Preparation:
1.
Combine water, 2 tablespoons sherry, 4-1/2 teaspoons cornstarch, soy sauce and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
2.
Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
3.
Heat oil in wok or large skillet over high heat to 375°F. Add half of chicken; cook and stir 3 to 5 minutes until light brown. Drain on paper towels. Repeat with remaining chicken.
4.
Remove all but 2 tablespoons oil from wok. Add almonds; stir-fry until golden, about 2 minutes. Transfer almonds to small bowl; set aside. Add carrot and ginger to wok; stir-fry 1 minute. Add onions, celery, mushrooms and bamboo shoots; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds and sauce; cook and stir until heated through.
This recipe appears in:
Chinese
