Tastes Like Chicken!

Ingredients

• 2 chicken breasts (about 2 lb)
• 1 egg white
• 2 t salt
• 1 T plus 2 t cornstarch
• 1 t soy sauce
• Dash white pepper
• 2 med carrots
• 2 T oyster sauce or 1 T dark soy sauce
• 1/4 t cold water
• 2 T oil plus oil for frying
• 1/2 C blanched whole almonds
• 1/4 C diced onion
• 1 t finely chopped garlic
• 1 t finely chopped ginger root
• 1 C diced celery
• 1/2 C diced water chestnuts
• 1/2 C diced canned bamboo shoots
• 1 can (4 oz) button mushrooms, drained
• 1/2 C Chinese Chicken Broth
• 1 C frozen peas
• 2 T chopped green onions (with tops)

Instructions

1. Remove bones and skin from chicken and cut into 1/2-inch pieces.
2. Mix egg white, 1 t salt, 1 t cornstarch, soy sauce, and pepper. Add chicken and refrigerate 30 mins.
3. Cut carrots into 1/2-inch pieces and blanch in boiling water 1 minute. Drain and cool.
4. Mix oyster sauce, remaining cornstarch, and water. Set aside.
5. Fry chicken in 1 inch oil at 325°F until white. Drain.
6. Stir-fry almonds in hot wok until golden. Drain.
7. Add onion, garlic, and ginger. Stir-fry until garlic is light brown.
8. Add celery, water chestnuts, salt, bamboo shoots, and mushrooms. Stir-fry briefly.
9. Stir in carrots, chicken, broth. Boil, cover, cook 2 minutes.
10. Add cornstarch mix and stir until thickened. Add peas, garnish with almonds and green onions.