Makes 4 to 6 servings
|4||tablespoons dry sherry, divided|
|4-1/2||teaspoons plus 1 tablespoon cornstarch, divided|
|4||teaspoons soy sauce|
|1||teaspoon chicken bouillon granules|
|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|
- 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.
- Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
- 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.
- 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.
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