Description
Haven't dusted off the old wok for a while, but i used to make it a lot.it's from a cookbook entitled chicken breasts by diane rozas printed in 1985. I recommend you use the almonds – they make the dish. (my husband used to call this "gai guy chow" hahaha!)
Ingredients
- Boneless Skinless Chicken Breast
- Cornstarch
- Egg White
- Dry Sherry
- Salt
- Black Pepper
- Chicken Stock
- Vegetable Oil
- Gingerroot
- Garlic Clove
- Mushroom
- Water Chestnuts
- Sliced Almonds
- Butter
Instructions
- In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper
- Marinate for 15 minutes
- Combine the stock and the remaining 1 tablespoon of cornstarch
- Set aside
- Heat the oil in a wok over medium-high heat until very hot but not smoking
- Add the ginger and garlic and stir-fry for 1 minute
- Add the chicken and marinade and continue stir-frying for 3 minutes, or just until the chicken begins to turn brown
- Add the mushrooms and stir-fry for 1 minute more
- Stir the stock and cornstarch mixture into the wok
- Cook for about 30 seconds, or until the sauce thickens
- Add in the water chestnuts and heat through
- Serve on a bed of hot white rice and sprinkle generously with sauted almonds, if desired