Recipe - Chicken Almond Chinese

1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 teaspoon Sherry
One half teaspoon Sugar
One half teaspoon Oil
2 cup Chicken; cubed
One half cup Slivered almonds
3 tablespoon Oil
1 cup Celery; cut or sliced up diagonally
1 cup Pea pods; frozen
1 cup Fresh mushrooms; cut or sliced up
One half cup Waterchestnuts; cut or sliced up
1 cup Chicken stock
2 tablespoon Cornstarch
2 tablespoon Water
1 tablespoon Soy sauce

In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2
teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat
electric wok at 350 degrees. Toast almonds, stirring constantly until
lightly browned, about 3 minutes, remove.

heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken
mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea
pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms,
scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine all
ingredients. Cover and simmer 5 minutes. Meanwhile combine cornstarch,
water and soy sauce, pour into chicken mixture, stirring until thickened.
Garnish with toasted almonds. Reduce heat setting to warm for serving.
Serve over cooked rice.
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 14, 1998