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Ingredients
- 1 x Chicken breast (about 1 lb.), skinned, boned Salt
- 2 tsp Cornstarch
- 1/2 x Egg white, slightly beaten
- 1/2 c. Bamboo shoots, diced
- 1/2 c. Water chestnuts, quartered
- 1/2 c. Fresh mushrooms, quartered, or possibly 4 ounce. canned mushrooms, well liquid removed
- 1 x Rib celery, sliced diagonally into 1/2 inch pcs
- 3 x Green onions, chopped
- 2 tsp Chinese rice wine, or possibly dry sherry
- 1/4 c. Oyster sauce, or possibly soy sauce
- 1/2 c. Chicken broth, or possibly water
- 1/2 tsp Sugar
- 1/2 c. Blanched almonds, stir-fried*** Peanut oil Water
Directions
- PREPARATION: Cut chicken into cubes. In a small bowl, combine cubed chicken, 1/2 tsp. salt, 1 tsp. cornstarch and egg white. Set aside for 15 to 20 min. On a platter, arrange prepared bamboo shoots, water chestnuts, mushrooms, celery and green onions. Set aside. Have wine measured and ready to add in as needed. In a small bowl, combine oyster sauce, broth, 1 tsp. cornstarch and sugar. Set aside. Have cooked almonds, peanut oil, water and salt ready to add in as needed.
- METHOD: In wok heat 1-1/2 c. oil to 375 degrees or possibly till a cube of bread dropped in oil rises to the surface and browns quickly. Add in chicken and stir gently with spatula to separate pcs. Cook till all pink color is gone. Remove and drain chicken on paper towel. Set aside. Remove oil from wok and wipe wok with a paper towel. To wok add in 1 Tbsp. oil and heat till oil just begins to smoke. Add in celery and a healthy pinch of salt; stir-fry briefly. Sprinkle 1 Tbsp. water down the sides of wok and stir-fry for 1 to 2 min. Add in bamboo shoots and water chestnuts. Add in a healthy pinch of salt and stir-fry till vegetables are heated through. Remove from wok and set aside. To wok add in 1 Tbsp. oil and heat till oil just begins to smoke.
- Add in mushrooms and a healthy pinch of salt; sprinkle 1 Tbsp. water down the sides of wok and stir-fry till mushrooms are heated through, about 30 seconds. Return cooked vegetables to wok and drizzle with wine. Stir-fry briefly and return chicken to wok, stir-frying to combine. Make a well and add in oyster sauce mix. Stir-fry to heat through. Add in green onions and stir-fry to combine. Remove to a serving platter and garnish with almonds.
- Serve at once.
- Serves 2 to 3 American Style, 4 to 6 Chinese style.
- ***To stir-fry almonds, cashews or possibly peanuts, heat 1 c. peanut oIl in wok to 375 degrees or possibly till a cube of bread dropped in oil rises to the surface and browns quickly. Add in blanched nuts and stir-fry just till light brown.
- (Be sure to keep heat at an even temperature, since nuts burn easily.)
- Remove nuts at once and drain on paper towel; salt nuts lightly and set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 82 | 40% |
| Total Fat 9.75g | 12% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 562mg | 23% |
| Potassium 408mg | 12% |
| Total Carbs 21.37g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.14g | 1% |
| Protein 8.9g | 14% |
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