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Poultry and Eggs - Almond Chicken

  • 1 1/2 cups raw chicken, diced
  • 2 ounces canned mushroom slices
  • 4 ounces bamboo shoots
  • 1/2 cup slivered almonds
  • 1 cup celery, diced
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 3 tablespoons cooking oil
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Marinade:
  • 2 tablespoons sherry
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1/2 egg white

To make marinade, combine sherry, 1 teaspoon salt, soy sauce, 1/2 teaspoon sugar, teaspoon cornstarch, and egg white. Marinate chicken in mixture for 10 minutes.
Place all vegetables in three separate sections on one plate within easy reaching distance. Heat one tablespoon olive oil over high heat. Sauté celery first. After one minute, add bamboo shoots and mushrooms. Remove from pan.
Heat 2 tablespoons oil over high heat. Saute garlic; remove from pan.
Sauté chicken quickly until color of meat is white. Remove from heat.
In the same pan, heat 1/2 cup chicken broth. Mix 1 teaspoon cornstarch with 2 teaspoons water and add to broth to thicken. Return all cooked vegetables and chicken to pan. Toss in slivered almonds just before serving. Serve hot.
Submitted By: Linda L. Bohanan
Knox Farmers Co-op
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