murphyscreek
Veteran
Recipe
Ingredients
600gms chicken thigh fillets cut to strips
3/4 cup almonds
1 small red onion cut to small chunks
3 cloves garlic chopped
1 large knob ginger julienned
1 small red capsicum seeded and cut to strips
1 good handful green beans (topped and tailed)
1/3 cup sliced water chestnuts
1/3 cup chicken stock
1/3 cup Chinese cooking wine
1 tbsp soy sauce
2 tsp sugar
2 tsp cornflour dissolved in a little water
1 tsp ground white pepper
2 tbsp vegetable oil
Method
Heat oil in a heavy base wok.
Add onion, garlic, and ginger and stir briefly
Add chicken, white pepper, and almonds and saute another minute stirring constantly
Add capsicum, beans, and chestnuts and stir through
Add stock, wine, soy sauce, and sugar and mix thoroughly before bringing to a vigorous boil.
Stir through cornflour slurry and stir until liquids thicken and turn glossy
Remove from heat and serve immediately