Ingredients
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1 chicken breast (cut into small cubes)
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2 garlic cloves (minced)
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1 teaspoon gingerroot (minced or grated)
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3 tablespoons soy sauce
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1 teaspoon cornstarch
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4 ounces almonds (slivered or halved)
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4 ounces snow peas (sliced)
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5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced)
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1 teaspoon cornstarch
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Instructions
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.