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  • Chicken Almond Stirfry

    From Ben Collver@1:124/5016 to All on Sunday, May 26, 2024 09:52:26
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Helen's Chicken Almond Stir Fry
    Categories: Chicken
    Yield: 4 Servings

    MMMMM---------------------------SAUCE--------------------------------
    1/2 c Chicken stock
    1/4 ts Sugar
    2 ts Soy sauce
    1 pn Pepper
    2 ts Corn starch or tapioca
    -starch

    MMMMM--------------------------STIR FRY-------------------------------
    3/4 lb Skinned raw chicken
    1/2 lb Bok choy or nappa
    4 Water chestnuts
    1/4 lb Snow peas
    1/2 c Bamboo shoots; diced
    1/4 c Celery; diced
    1/4 c Vegetable oil
    1/2 c Almonds; blanched
    2 sl Ginger
    2 cl Garlic; smashed
    1/4 c Onion; chopped
    Any other veggies desired

    MMMMM----------------------------RICE---------------------------------
    2 c Water
    1 c Rice
    1/2 ts Salt

    Rice:

    I cook mine in the microwave for 18 minutes, in a covered 2 qt corning
    dish.

    Sauce:

    In a small bowl, mix half the stock with soy sauce, sugar and pepper.
    In a separate bowl, combine remaining stock and corn starch. Set
    aside. (I use 1 pk bovril chicken with 1/2 cup water)

    Stir Fry:

    Dice chicken (or pork or beef), mushrooms, cabbage, and water
    Chestnuts into 1/4" cubes. Keep chicken separate. String and trim
    peas. Combine diced vegetables, snow peas, bamboo shoots, and celery.
    I often vary ingredients. I use as alternatives or additions, kale,
    sun chokes, jicama, or any other ingredient you like.

    Heat wok over high heat until drop of water sizzles into steam. Add
    oil (only use about 1 tb), heat, and add almonds; stir fry for about
    2 minutes or until just golden. With slotted spoon, remove almonds
    and set aside.

    Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove
    ginger and garlic and discard. Add chicken. Stir fry for 2 minutes.
    Add all vegetables and toss to coat with oil. Stir fry for 30
    seconds. Add soy sauce mix. Cover and steam for 2 minutes or until
    vegetables are tender but crisp and chicken cooked through. Stir corn
    starch mix and pour into wok. Stir fry uncovered for 30 seconds or
    until ingredients are glazed. Transfer to heated platter. and serve
    topped with almonds. Serve over rice.

    Recipe by Helen Peagram

    Recipe FROM: <https://web.archive.org/web/20170328104816/
    http://recfoodcooking.org/sigs/Helen Peagram/
    Helen's Chicken Almond Stir Fry.html>

    MMMMM
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