|
|
|
Ingredient List:
1/4 C. Garlic Sesame Sauce
(Starport 209R)
6 oz. Chicken, thigh or breast,
boneless, skinless, sliced 1”x1” x 1/4”
2 Tbsp. Almond, sliced, blanched,
toasted
1 C. White mushrooms, ¼ cut
1/4 C. Celery, bias cut ¼”
1/4 C. Red bell pepper sliced ¼”
wide
1/4 C. Water chestnuts sliced,
canned
1/2 C. Baby corn cut in 1/2
1 Tbsp. Sherry, cooking wine
1 Tbsp. Corn oil
1 Tbsp. Green onions, chopped.
|
|
|
|
|
|
|
|
|
|
1. Rinse water chestnuts and baby corn, drain and set aside.
2. Heat a pan wok at high heat, add oil then celery and sear celery 30 seconds.
3. Add chicken and let chicken sear 45 seconds then sauté 60-80 seconds.
4. Add red bell peppers, mushrooms, water chestnuts and baby corn stir-fry
about 1 minute.
5. Add wine and continue to stir-fry until chicken is done.
6. Add Garlic Sesame Sauce stir-fry until steaming hot then add in ½ of the
almond.
7. Remove and garnish with green onions and remaining almond.
|
|
|
|
