Chicken & Almonds

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 teaspoon salt
• 1 tablespoon cornflour
• 1 egg
• 1 1/2 tablespoons dry sherry
• oil (for deep frying)
• 125 g green beans
• 1 medium onion
• 4 celery ribs
• 1 red pepper
• 125 g mushrooms
• 185 g water chestnuts
• 6 shallots or 6 spring onions
• 60 g toasted almonds
• 2 tablespoons oil, extra
• 1 tablespoon cornflour
• 1 cup water
• 1 tablespoon soy sauce
• 1 chicken stock cube
• 1 tablespoon oyster sauce
• 1 tablespoon sherry wine
• 1 tablespoon tomato sauce

Recipe

• 1 bone chicken breasts, cut meat into 2.5cm pieces or strips. combine with salt, cornflour, lightly beaten egg- and sherry in a bowl; mix well.
• 2 deep fry the chicken pieces in hot oil until just changing colour; drain.
• 3 string beans (or use quick frozen beans) and then dice the onion. cut beans, celery and pepper into strips and slice the mushrooms. drain water chestnuts, and cut in half.
• 4 heat extra oil in large, heavy based frying pan, add the vegetables, sauté until tender but still crisp. add the chicken and heat thoroughly.
• 5 to make the sauce, blend the cornflour with water and soy sauce. add crumbled stock cube, oyster sauce, sherry and tomato sauce. stir over heat until sauce boils and thickens.
• 6 to serve, top the chicken with the sauce, then the toasted almonds, and garnish with the chopped shallots or spring onions.