Almond Chicken and Vegetables Recipe

Name: Almond Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1 teaspoon sugar; ⅛ teaspoon salt; ⅛ teaspoon white pepper; 1 12 lbs boneless skinless chicken breasts, cut into 1-inch pieces; ¼ cup peanut oil or ¼ cup vegetable oil, divided, plus; 2 tablespoons peanut oil; 1 (2 ounce) package slivered almonds; 1 (8 ounce) cansliced bamboo shoots, drained; 3 green onions with tops, cut into 1-inch pieces; 1 medium green pepper, cut into 1-inch pieces; 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 1 teaspoon soy sauce; 2 -3 teaspoons grated fresh gingerroot; 2 teaspoons white wine; green onion top (to garnish) (optional)

Servings: persons

1 egg white
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon white pepper
1 12 lbs boneless skinless chicken breasts, cut into 1-inch pieces
¼ cup peanut oil or ¼ cup vegetable oil, divided, plus
2 tablespoons peanut oil
1 (2 ounce) package slivered almonds
1 (8 ounce) cansliced bamboo shoots, drained
3 green onions with tops, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon soy sauce
2 -3 teaspoons grated fresh gingerroot
2 teaspoons white wine
green onion top (to garnish) (optional)

1
Combe first 6 ingredients, stirring well.
2
Add chicken pieces; mix well and refrigerate for 15 minutes.
3
Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute.
4
Add chicken, and stir-fry for 5 minutes, or until lightly browned.
5
Remove with a slotted spoon; drain on paper towels.
6
Pour 2 TB oil around top of wok; heat at medium high (325F) for 30 seconds.
7
Add almonds, and stir-fry 2 minutes or until golden brown.
8
Remove and drain on paper towels.
9
Add bambo shoots, green onions, and green pepper to wok.
10
Stir-fry 1-2 minutes or until crisp-tender.
11
(Add additional oil, if needed.
12
).
13
Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well.
14
Add this mixture to the wok.
15
Bring to a boil.
16
Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated.
17
Garnish with green onion tops, if desired.
18
Serve immediately.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 egg white, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sugar, and more.

Yes, Almond Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Chicken and Vegetables

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