A delightful stir-fry featuring tender chicken and crisp vegetables, enhanced with a savory almond sauce.
Combine the soy sauce, salt, sugar, and dry sherry in a bowl. Add the chicken and mix well. Let it marinate for 10 minutes.
Marinating the chicken enhances its flavor and tenderness.
Sprinkle the cornstarch over the marinated chicken and mix until evenly coated.
The cornstarch helps to create a light coating for the chicken, adding texture.
Heat a wok over medium-high heat and add a tablespoon of oil. Stir-fry the celery and mushrooms for 2 minutes.
Ensure the wok is hot before adding vegetables to maintain their crispness.
Add the snow peas, bamboo shoots, and water chestnuts to the wok. Stir-fry for another 2 minutes.
Stir-fry quickly to keep the vegetables vibrant and crunchy.
Remove the vegetables from the wok and set aside. Add another tablespoon of oil to the wok.
Keep the cooked vegetables warm by covering them with foil.
Stir-fry the chicken in the wok for 4 minutes until cooked through.
Avoid overcrowding the wok to ensure even cooking.
Return the vegetables to the wok and mix with the chicken. Add the green onions and almonds, and stir-fry for 2 minutes.
Adding the almonds at the end keeps them crunchy.
Serve the stir-fry hot, garnished with additional green onions if desired.
Pair with steamed rice or noodles for a complete meal.
Continua nella nostra app per un'esperienza migliore
