Ingredients
6
6 servings
- •3 tablespoons soy sauce
- •0.75 teaspoon salt
- •1 teaspoon cornstarch
- •2 teaspoons sherry
- •3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
- •1.5 cups peanut oil for frying
- •1 cup blanched almonds
- •0.33333334326744 cup sliced mushrooms
- •0.5 cup diagonally sliced bamboo shoots
- •0.5 cup diagonally sliced celery
- •0.25 cup thinly sliced onion
- •10 whole water chestnuts, thinly sliced
- •0.25 cup peanut oil
- •0.33333331346512 cup chicken stock
Instructions
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutritional Facts
Per 6 servings
- Calories: 522
- Carbohydrate: 7g
- Fat: 39g
- Fiber: 2g
- Protein: 36g
- Sugar: 1g
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