Quick & Easy

Chicken and almonds

A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women's Weekly Chinese Cooking Class book.
Chicken and Almonds



1.Slice mushrooms roughly. Slice celery diagonally. Cut shallots into 2.5cm (1in) pieces. Slice bamboo shoots thinly, cut into 1cm (½ in) strips. Peel and dice carrot.
2.Remove any skin from chicken fillets and cut meat into 2.5cm (1in) pieces, combine with salt, cornflour, lightly beaten egg white and sherry. Mix well.
3.Deep-fry chicken pieces in hot oil until just changing colour, drain well.
4.Heat extra oil in pan, add almonds, fry until golden brown. Remove from pan, drain on absorbent paper.
5.Meanwhile, make sauce. Blend cornflour with water, soy sauce, sherry and crumbled stock cube. Stir over medium heat until sauce boils and thickens.
6.Add grated ginger and diced carrots to pan, fry gently one minute, add remaining vegetables, saute until tender but still crisp, stirring occasionally, add chicken, heat through. Add sauce, mix through, stir in almonds.

Related stories