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Chicken Oriental

4 ounces slivered almonds
3 tablespoons peanut oil
1/2 cup chopped onion
4 chicken breasts, boned and cubed
1 8 oz. can bamboo shoots, drained and sliced
1 package Chinese pea pods
1 6 oz. can water chestnuts
1/2 cup chicken broth
2 tablespoons dry white wine
1 teaspoon ground ginger
1 teaspoon soy sauce
1 tablespoon cold water
1 teaspoon cornstarch
salt
pepper
rice, or noodles cooked

Place almonds in shallow pan and brown in preheated oven at 400° for approximately 8 to 12 minutes. Pour oil into wok and heat to 375°. Add onion and stir fry for one minute-push up. Add one fourth of chicken and stir fry for 1 minute -push up and repeat until all chicken is done. Add both bamboo shoots and water chestnuts and stir fry for 1 minute-push up. Add Chinese pea pods and stir fry for 1 minute. Add chicken stock, wine, ginger and soy sauce. Heat 1 minute uncovered. In a small bowl combine cornstarch and water. Stir slowly into hot liquid in wok.
Add salt and pepper. Stir and heat until liquid thickens, about 2 minutes. Reduce heat to warm for serving and gently stir all foods together with sauce. Serve with rice or noodles and sprinkle with toasted almonds.

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