01-27-2005, 06:04 AM
1 1/2 pounds chicken breasts
1 teaspoon ginger
2 teaspoons honey
1 tablespoon cornstarch
3 tablespoons soy sauce
12 ounce Chinese pea pods
1/4 cup oil
1 cup natural whole almonds
3 to 4 tablespoons water
1/3 cup sherry
Skin, bone and cut up chicken breasts into 1/2-inch cubes. In a bowl, mix ginger, honey, and cornstarch and blend in water, soy sauce, and sherry.
Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes.
Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir-fry until hot and glazed.
Serves 4.
1 teaspoon ginger
2 teaspoons honey
1 tablespoon cornstarch
3 tablespoons soy sauce
12 ounce Chinese pea pods
1/4 cup oil
1 cup natural whole almonds
3 to 4 tablespoons water
1/3 cup sherry
Skin, bone and cut up chicken breasts into 1/2-inch cubes. In a bowl, mix ginger, honey, and cornstarch and blend in water, soy sauce, and sherry.
Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes.
Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir-fry until hot and glazed.
Serves 4.