Almond Chicken Vegetable Stir Fry

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I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.

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Steps

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Measure and prepare all ingredients prior to beginning to cook.

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Slice chicken breasts into bite-size pieces , set aside.

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Drain bamboo shoots.

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Cut celery on the bias.

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Slice mushrooms.

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Cut onion into 8ths- separate pieces.

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Mince fresh ginger root and garlic together , set aside.

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At about 350f , toast almonds for about 2 minutes.

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Set aside.

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Stir together the broth & soy sauce.

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In a separate bowl , stir together the water and corn starch.

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At medium high heat , heat oil and salt in wok until hot.

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Add salt , stir to dissolve.

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Stir in garlic and ginger , cook about 10 seconds.

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If you scorch these , turn off heat , dump and re-do this step.

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Add chicken.

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Cook and stir until almost done , about 5 minutes.

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Add onions , red pepper and celery , stir for about 1 minute , then add mushrooms.

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Cook and stir another minute.

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Add bamboo shoots.

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Stir in broth mixture , cover and reduce heat.

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Simmer about 3-5 minutes , or until vegetables are done.

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Stir in water-cornstarch mixture , .

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Ingredients

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vegetable oil, salt, bamboo shoots, celery, boneless skinless chicken breasts, mushrooms, red pepper, onion, gingerroot, garlic clove, chicken broth, soy sauce, water, cornstarch, almonds