Shelly's Recipe

ALMOND CHICKEN

Category: Chicken

1 1/2 cups water
4 tbsp dry sherry, divided
4 1/2 tsp cornstarch
1 tbsp cornstarch
4 tsp soy sauce
1 tsp instant chicken bouillon granules
1 egg white
1/2 tsp salt
4 whole boneless skinless chicken breasts, cut into 1-inch pieces
Vegetable oil for frying
1/2 cup blanched whole almonds (about 3 oz)
1 large carrot, diced
1 tsp minced fresh ginger
6 green onions, cut into 1-inch pieces
3 ribs celery, diagonally cut into 1/2-inch pieces
8 fresh mushrooms, sliced
1/2 cup sliced bamboo shoots (1/2 of 8-oz can), drained

Combine water, 2 tbsp sherry, 4-1/2 tsp cornstarch, the 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 tbsp sherry, 1 tbsp 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.

Remove all but 2 tbsp oil from wok. Add almonds and stir-fry until golden, about 2 minutes; remove almonds and drain. Add carrot and ginger; stir-fry 1 minute. Add all remaining ingredients; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds and sauce; cook and stir until heated through.