Wok Almond Chicken Stir Fry

Other sauces which work well for this recipe:

For home cooks:

You can order products online from
Starport Gourmet, Walmart and Amazon.

Serves: Single

Ingredients

¼ C	Classic Wok Sauce
6 oz	Chicken, thigh or breast, boneless, skinless, marinated and velvetized ( see below ), sliced 1”x1”x¼ ”
2 Tbsp	Almonds, sliced, toasted
¼ C	Red bell pepper, sliced ¼”x1”
¼ C	Water chestnuts, sliced, canned
1 C	White mushrooms, quartered
½ C	Baby corn, cut ½”
¼ C	Celery, bias cut ¼”
1 Tbsp	Vegetable oil
1 Tbsp	Green onions, chopped

Other sauces which work well for this recipe:

Instructions

Marinate and velvetize chicken (see below).
Rinse water chestnuts and baby corn, drain and set aside.
Heat a pan or wok at high heat, add oil then celery and sear for 30 seconds.
Add velvetized chicken and let chicken sear 45 seconds, then stir and sauté 1-2 minutes.
Add red bell peppers, mushrooms, water chestnuts and baby corn, stir-fry another minute.
Add Classic Wok Sauce and stir-fry until steaming hot, then add in 1 Tbsp. of almonds.
Remove and garnish with green onions and remaining almonds.

To marinate

For 10 lbs. sliced, ground or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning with 1-1/4 C. water and mix in 1 C. oil.
Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.

To velvetize

Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil. (Oil blanching seals the juice in the sliced meat surfaces and can be quickly reheated in the wok or griddle make cook-to-order fast.)
When cool, place in covered container and refrigerate, use as needed. Make batch daily.

PRINT RECIPE

For home cooks:

You can order products online from
Starport Gourmet, Walmart and Amazon.

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