Chicken Almond Ding


Serves: 4
Total Calories: 328

Ingredients

2 whole chicken breasts (about 2 pounds)
1 egg white
2 teaspoons salt
1 teaspoon cornstarch
1 teaspoon soy sauce
dash white pepper
2 medium carrots
2 tablespoons oyster liquor or 1 tablespoon dark soy sauce
1 tablespoon + 1 teaspoon cornstarch
1/4 teaspoon water
vegetable oil
2 tablespoons vegetable oil
1/2 cup blanched whole almonds
1/4 cup diced onion
1 teaspoon finely chopped garlic
1 teaspoon finely chopped gingerroot
1 cup diced celery
1/2 cup diced water chestnut
1/2 cup diced canned bamboo shoots
1 can (4 ounces) button mushrooms drained
1/2 cup chicken broth (see Soups)
1 cup frozen peas
2 tablespoons , chopped green onions, (with tops)

Directions:

Remove bones and skin from chicken breasts cut chicken into 1/2-inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl stir in chicken. Cover and refrigerate 30 minutes.

Cut carrots into 1/2-inch pieces. Place carrots in boiling water heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.

Heat vegetable oil (1 inch) in wok to 325°. Add chicken pieces fry until chicken truns white, stirring to separate pieces. Remove chicken from wok drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until golden brown. Remove almonds from wok drain on paper towels. Add onion, garlic and gignerroot stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots and mushrooms stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling cover and cook 2 minutes. Stir in cornstarch mixture, cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 328
Calories from Fat: 119



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