Almond Chicken With Mushrooms
1/4 cup Halved almonds
1 tablespoon Sherry
1 tablespoon Oyster sauce
1/2 teaspoon Sugar
1 pound Boneless chicken breast – cubed
2 teaspoons White wine
1/2 Egg white
1/4 pound Chinese pea pods
2 Water chestnuts – sliced
1/4 cup Thinly sliced bamboo shoots
24 Fresh button mushrooms – OR- Canned button
Fry almonds in oil until golden. Drain and set aside.
Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster
sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set
Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste
with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add
chicken and stir-fry until no longer pink. Add pea pods, water
shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok.
Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.