1/2 cup water
2 tbsp soy sauce
2 tbsp white wine (dry)
1 tsp cornstarch
2 whole medium chicken breast(skinned and boned)
2 tbsp cooking oil
1 onion chopped
1 cup green peppers
1 cup raw almonds
1 cup thinly chopped mushrooms
Marinade:
in a bowl stir water, soy sauce, wine, and cornstarch.
Rinse chicken and pat dry. But into 1/2" pieces. Add meat to marinade to coat, let stand room temp 30 minutes. Drain chicken. save marinade. preheat wok over high heat. add oil (keep adding as needed)
Stir fry onions, mushrooms, peppers, and almonds in hot oil for 1-2 minutes until tender. remove from wok. Add chicken to wok. Stir fry 3-5 minutes till no longer pink. Push chicken from center of wok and stir in marinade in center. cook and stir about 1 minute or until heated through. Server over plan fried rice or steamed rice
2 tbsp soy sauce
2 tbsp white wine (dry)
1 tsp cornstarch
2 whole medium chicken breast(skinned and boned)
2 tbsp cooking oil
1 onion chopped
1 cup green peppers
1 cup raw almonds
1 cup thinly chopped mushrooms
Marinade:
in a bowl stir water, soy sauce, wine, and cornstarch.
Rinse chicken and pat dry. But into 1/2" pieces. Add meat to marinade to coat, let stand room temp 30 minutes. Drain chicken. save marinade. preheat wok over high heat. add oil (keep adding as needed)
Stir fry onions, mushrooms, peppers, and almonds in hot oil for 1-2 minutes until tender. remove from wok. Add chicken to wok. Stir fry 3-5 minutes till no longer pink. Push chicken from center of wok and stir in marinade in center. cook and stir about 1 minute or until heated through. Server over plan fried rice or steamed rice
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