Follow these steps for perfect results
Chicken breasts
Boneless, skinless, cut into strips
Cornstarch
Salt
Sugar
Peanut oil
Slivered almonds
Blanched
Garlic
Crushed
Soy sauce
Sesame seeds
Chinese pea pods
Ginger
Thinly sliced
Sherry
Egg white
Rice
Cooked
Cut chicken breasts into 1 1/2 x 3/4-inch strips.
Combine egg white, cornstarch, salt and sugar; pour over chicken.
Refrigerate for 30 minutes.
Blanch slivered almonds by submersion in boiling water for two minutes.
Fry almonds in 1 tablespoon peanut oil until golden brown.
Remove from wok and drain.
Stir-fry chicken in 3 tablespoons oil until chicken turns white.
Stir-fry pea pods in 1 tablespoon oil until crisp.
Remove and drain.
Stir-fry crushed garlic and ginger slices in 1 tablespoon oil for 1 minute.
Remove ginger and garlic from oil and discard.
To the flavored oil, add chicken, sherry, soy sauce, pea pods and almonds.
Heat in covered wok over low heat until hot.
Serve over rice and enjoy.
Expert advice for the best results
Adjust soy sauce to taste.
Add other vegetables like broccoli or carrots.
Toast almonds for enhanced flavor.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Serve over rice with sesame seed garnish.
Serve with a side of steamed broccoli.
Garnish with chopped green onions.
Pairs well with Asian flavors
Discover the story behind this recipe
Common in many Asian cuisines.
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