Chinese Almond Chicken

Ingredients

Contains: wheat, peanut, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons soy sauce
• 3/4 teaspoon salt
• 1 teaspoon cornstarch
• 2 teaspoons sherry
• 3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
• 1 1/2 cups peanut oil for frying
• 1 cup blanched almonds
• 1/3 cup sliced mushrooms
• 1/2 cup diagonally sliced bamboo shoots
• 1/2 cup diagonally sliced celery
• 1/4 cup thinly sliced onion
• 10 whole water chestnuts, thinly sliced
• 1/4 cup peanut oil
• 1/3 cup chicken stock

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, mix the soy sauce, salt, cornstarch and sherry. Add the chicken pieces, toss to coat, and let marinate in the refrigerator for 20 minutes.

2. Heat the 1 1/2 cups peanut oil in a wok or deep skillet to 350°F (175°C). Fry the blanched almonds, stirring, until golden, about 1 to 2 minutes. Lift out with a slotted spoon and drain on paper towels.

3. Fry the marinated chicken in batches in the same hot oil for 3 to 4 minutes, until cooked through and reaching 165°F (74°C) in the thickest part. Drain on paper towels.

4. Pour off all but about 1/4 cup of the oil, or wipe the wok clean and add the 1/4 cup peanut oil. Heat over medium-high heat.

5. Add the sliced onion, celery, mushrooms, bamboo shoots and water chestnuts. Stir-fry for 2 to 3 minutes until just tender.

6. Pour in the chicken stock and bring to a simmer. Return the chicken to the pan and toss for 1 minute to heat through.

7. Stir in the fried almonds just before serving.