Recipe - Stir-Fried Chicken And Vegetables

8 ounce Raw chicken breast,
marinated in:

MARINADE
1 One half tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Rice wine or dry sherry
1 tablespoon Cornstarch
1 Egg white

REMAINDER
2 ounce Almonds, blanched and
roasted
Peanut oil (several Tbsp)
2 ounce Bamboo shoots, thinly cut or sliced up
2 ounce Waterchestnuts, thickly
cut or sliced up
2 ounce Onion
2 tablespoon Chicken stock
2 tablespoon Chinese rice wine or pale
dry sherry
1 teaspoon Sugar
One half teaspoon Salt
1 One half tablespoon Soy sauce
1 tablespoon Cornstarch dissolved in 3
Tbsp cold water or chicken
stock
1 tablespoon Minced ginger
1 tablespoon Minced garlic, optional

Cut chicken into pieces, each about 1 One half times the size of an almond, and
marinate for 15 minutes at room temperature. If the almonds are not already
roasted, coat them with a little peanut oil and bake them on a cookie sheet
at 400F until they are golden. Have all ingredients premeasured and ready
to be added. Heat your wok or skillet until it is very hot. Pour in the
oil, add the onion, (the optional garlic & ginger) and stir fry for about
20 seconds before adding with water chestnuts. Continue to lift, toss, and
stir the ingredients until they are Three fourths done. Remove, set aside, and keep
warm if possible. Wipe out the wok. Heat it up again, pour in the oil, and
add the marinated chicken breast. Stir fry until chicken is about Three fourths done.
Add the cooked onions & water chestnuts, the bamboo shoots, almonds, plus
the chicken stock, wine, salt, sugar, soy sauce. Lift, stir, and toss to
mix. Stir the cornstarch/water mixture to recombine it, pour it in, blend
it with the sauce, and cook until the sauce is thickened and translucent.
Serve immediately with plain rice.
Posted to EATL Digest 31 Dec 96

Recipe by: Homemade Good News (Vol 3 No 6)

From: Sean Coate swcoate@PEGANET.COM

Date: Thu, 2 Jan 1997 14:17:39 0500