Helen's Chicken Almond Stir Fry

Serving Size: 4
Categories: Poultry, Peagram


-SAUCE-
1/2 cup Chicken stock
1/4 tsp Sugar
2 tsp Soy sauce
1 pn Pepper
2 tsp Corn starch ; tapioca starch
-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 cup Bamboo shoots ; diced
1/4 cup Celery ; diced
1/4 cup Vegetable oil
1/2 cup Almonds ; blanched
2 sl Ginger
2 Garlic cloves ; smashed
1/4 cup Onion ; chopped
Any other veggies desired
-RICE-
2 cup Water
1 cup Rice
1/2 tsp 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 cornstarch. 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 inch 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 til drop of water sizzles into
steam. Add oil, ( only use about 1 Tbsp) heat and add almonds; stir fry for about 2
min or til 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 m
inutes. 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 til vegetables are tender but crisp
and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered
for 30 seconds or til ingredients are glazed. Transfer to heated platter and serve
topped with almonds. Serve over rice.

Per Serving (excluding unknown items): 426 Calories; 24g Fat (49.5% calories from
fat); 8g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1250mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0 Other
Carbohydrates.


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