Subj : Chicken Almond Stirfry
To   : All
From : Ben Collver
Date : Sun May 26 2024 09:52:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Helen's Chicken Almond Stir Fry
Categories: Chicken
     Yield: 4 Servings

MMMMM---------------------------SAUCE--------------------------------
   1/2 c  Chicken stock
   1/4 ts Sugar
     2 ts Soy sauce
     1 pn Pepper
     2 ts Corn starch or tapioca
          -starch

MMMMM--------------------------STIR FRY-------------------------------
   3/4 lb Skinned raw chicken
   1/2 lb Bok choy or nappa
     4    Water chestnuts
   1/4 lb Snow peas
   1/2 c  Bamboo shoots; diced
   1/4 c  Celery; diced
   1/4 c  Vegetable oil
   1/2 c  Almonds; blanched
     2 sl Ginger
     2 cl Garlic; smashed
   1/4 c  Onion; chopped
          Any other veggies desired

MMMMM----------------------------RICE---------------------------------
     2 c  Water
     1 c  Rice
   1/2 ts Salt

 Rice:

 I cook mine in the microwave for 18 minutes, in a covered 2 qt corning
 dish.

 Sauce:

 In a small bowl, mix half the stock with soy sauce, sugar and pepper.
 In a separate bowl, combine remaining stock and corn starch. Set
 aside. (I use 1 pk bovril chicken with 1/2 cup water)

 Stir Fry:

 Dice chicken (or pork or beef), mushrooms, cabbage, and water
 Chestnuts into 1/4" cubes. Keep chicken separate. String and trim
 peas. Combine diced vegetables, snow peas, bamboo shoots, and celery.
 I often vary ingredients. I use as alternatives or additions, kale,
 sun chokes, jicama, or any other ingredient you like.

 Heat wok over high heat until drop of water sizzles into steam. Add
 oil (only use about 1 tb), heat, and add almonds; stir fry for about
 2 minutes or until just golden. With slotted spoon, remove almonds
 and set aside.

 Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove
 ginger and garlic and discard. Add chicken. Stir fry for 2 minutes.
 Add all vegetables and toss to coat with oil. Stir fry for 30
 seconds. Add soy sauce mix. Cover and steam for 2 minutes or until
 vegetables are tender but crisp and chicken cooked through. Stir corn
 starch mix and pour into wok. Stir fry uncovered for 30 seconds or
 until ingredients are glazed. Transfer to heated platter. and serve
 topped with almonds. Serve over rice.

 Recipe by Helen Peagram

 Recipe FROM: <https://web.archive.org/web/20170328104816/
 http://recfoodcooking.org/sigs/Helen Peagram/
 Helen's Chicken Almond Stir Fry.html>

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