Ingredients
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1 1/2 teaspoons soy sauce (I use reduced sodium)
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1/2 teaspoon salt
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1/4 teaspoon sugar
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1/4 teaspoon dry sherry
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2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
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2 1/2 tablespoons cornstarch
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2 tablespoons vegetable oil, divided
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1 cup celery, chopped
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1 (8 ounce) can water chestnuts, drained and chopped
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4 ounces mushrooms, sliced
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1/2 cup slivered almonds, toasted
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2 green onions, cut into 1 1/4 inch pieces
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1 teaspoon fresh gingerroot, minced
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1 (8 ounce) can bamboo shoots, drained and chopped
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1/2 lb fresh snow pea, ends snipped
Instructions
- Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
- Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
- Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
- Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.