Preparation:
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts)
Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside.
Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil.
Sauté vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; sauté chicken for 1 minute.
Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice. |
