Chinese Almond Chicken

Recipe View 30 mins In a large bowl, whisk together the soy sauce, salt, cornstarch, and sherry. Add the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to marinate. (30 minutes)

Recipe View 5 mins Heat 1½ cups of peanut oil in a large, deep skillet or wok over medium-high heat. Once the oil is hot, carefully add the blanched almonds and fry until golden brown, about 1 minute. Use a slotted spoon to transfer the fried almonds to a paper towel-lined plate to drain. (5 minutes)

Recipe View 5 mins Remove all but 3 tablespoons of oil from the skillet. Add the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Stir-fry the vegetables until they are tender-crisp, about 2 minutes. Remove the vegetables from the skillet and set aside. (5 minutes)

Recipe View 7 mins Add the remaining ¼ cup of peanut oil to the skillet and heat over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is no longer pink and the juices run clear, about 5-7 minutes. (7 minutes)

Recipe View 2 mins Return the cooked vegetables to the skillet with the chicken. Stir in the chicken stock and reserved soy sauce mixture from the marinade. Simmer until the sauce has thickened slightly, about 1-2 minutes. (2 minutes)

Recipe View 1 mins Gently fold in the fried almonds just before serving to maintain their crispness. Serve immediately over rice or noodles.