Almond Chicken And Vegetables Recipe

Ingredients for Almond Chicken And Vegetables

• Egg White
• 1/4 cup soy sauce
• Cornstarch
• Sugar
• Salt
• White Pepper
• Boneless Skinless Chicken Breasts
• Peanut Oil
• Slivered Almonds
• Bamboo Shoots
• Green Onions With Tops
• 1 green bell pepper (sliced)
• Fresh Gingerroot
• White Wine
• Green Onion Top

How to Make Almond Chicken And Vegetables

1. In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice wine, 1 tablespoon grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon ground white pepper, and 1/4 teaspoon ground red pepper.
2. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, to the bowl. Mix well and refrigerate for at least 15 minutes.
3. Heat 1/4 cup vegetable oil in a preheated wok over high heat for 1 minute.
4. Add the marinated chicken and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon and set aside.
5. Drain the chicken on paper towels.
6. Add 2 tablespoons vegetable oil to the wok. Heat over medium-high heat for 30 seconds.
7. Add 1 cup sliced almonds and stir-fry for 2 minutes, or until golden brown. Remove and drain on paper towels.
8. Add 1 cup bamboo shoots (sliced), 1/2 cup sliced green onions, and 1 green bell pepper (sliced) to the wok.
9. Stir-fry for 1-2 minutes, or until crisp-tender.
10. In a small bowl, whisk together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 1 tablespoon rice wine.
11. Add the sauce mixture to the wok and bring to a boil.
12. Add the cooked chicken and almonds to the wok.
13. Stir-fry for 30 seconds, or until heated through.
14. Garnish with extra green onion tops, if desired.
15. Serve immediately over rice or noodles.