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Categories:
chicken breasts oil water celery fresh mushrooms onion almonds white wine soy sauce water garlic cornstarch
Viewed: 55 - Published at: 7 years agoIngredients
- 2 chicken breasts, cut into 1 inch pieces
- 3 tablespoons oil
- 4 ounces water chestnuts
- 2 cups celery, chopped
- 1 cup fresh mushrooms
- 1 onion, chopped
- 6 ounces almonds, slivered
- 1 -2 tablespoon white wine
- 3 tablespoons soy sauce
- 1/2 cup water
- 1/2 teaspoon garlic, minced
- 1 tablespoon cornstarch
Method
- Sprinkle diced chicken with white wine, salt and pepper.
- Dice mushrooms, celery, onion and water chestnuts.
- Drain, dry and mix together. Set aside.
- Heat wok and add 1 tsp of oil.
- Brown almonds for 2 minutes stirring constantly. Remove from pan.
- Heat 1 tbsp oil and brown garlic slightly.
- Add chicken, stir and toss for 1 minute. Remove from wok and set aside.
- Heat 1 tbsp of oil, add vegetables. Stir fry for 3 minutes.
- Sprinkle with soy sauce. Add water. Cover and cook for 3 minutes.
- Thicken with cornstarch and sprinkle with almonds.
- Serve over rice.
