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Chinatown Almond Chicken Recipe

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This recipe for Chinatown Almond Chicken is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Skin, bone and cut 1½ lbs.
Chicken breast in ½ inch cubes.
1 t. ginger
2 t. Sugar
1 T. Cornstarch
3T water
soy sauce
1/3 C cooking sherry
Thaw 2-6 oz. Pkgs Chinese Pea Pods
1/4 C oil
I cup whole almonds
Directions:
Directions:
Skin, bone and cut 1½ lbs. Chicken breast in ½ inch cubes. In a bowl mix, 1 t. ginger, 2 t. Sugar, 1 T. Cornstarch; blend in 3T each water and soy sauce and 1/3 C cooking sherry. Thaw 2-6 oz. Pkgs Chinese Pea Pods. In a wok (or skillet), heat 1/4 C oil over medium heat. Add I cup whole almonds, stir and cook about 3 minutes. Add chicken and cook until meat turns white. Pour in sherry mixture. Cook until sauce thickens. Add pea pods; stir fry till hot and glazed. Serve at once.
Number Of Servings:
Number Of Servings:
Serves 4.
Personal Notes:
Personal Notes:
I double the liquid portion of this recipe for a moister dish. I also add water chestnuts, onion, mushrooms or whatever vegetables you like.

 

 

 

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