Stir fry chicken with roasted almond, water chestnut and bamboo shoots.
1 pound skinless boneless chicken breast, dice
2 teaspoons cornstarch
1 teaspoon dry sherry
1 teaspoon salt or to taste
3 tablespoons canola oil
1 slice unpeeled gingerroot
1/2 cups canned bamboo shoots, drained and diced
1/2 cups water chestnuts, peeled and quartered
1 medium green bell pepper, seeded. cored and diced
1 medium red bell pepper, seeded, cored and diced
1/2 cup whole almonds, blanched, toasted
1. Place the chicken in a bowl. Add the cornstarch, sherry and
salt an dstir to coat the chicken thoroughly. Set aside.
2. Pour the oil into a wok and place over high heat. Add the ginger-root and stir it around until the oil is hot; the gingerroot will sizzle. Stir the chicken up again and pour into the wok.
3. Stir constantly for 1 to 2 minutes, or until the chicken pieces are separated and almost cooked. Add the bamboo shoots, water chestnuts and peppers.
4. Stir well for 1 minute, or until the peppers are tender-crisp. Add the almonds and mix thoroughly. Remove and discard the gingerroot, if desired. Serve immediately.