Curry Almond Chicken Recipe
Servings: 1
Ingredients
- 3 Tbsp. Low-Sodium Soy Sauce Divided
- 1 1/2 tsp Cornstarch Divided
- 1/4 tsp Salt
- 1 lb Skinned And Boned Chicken Breast Halves Cut Into Bits
- 14 c. Dry Sherry
- 2 Tbsp. Rice Vinegar
- 1 Tbsp. Curry Pwdr
- 1 tsp Sugar
- 1 tsp Dark Sesame Oil
- 1 Tbsp. Vegetable Oil
- 1 c. Yellow Pepper Coarsely Minced
- 1/2 c. Onion Coarsely Minced
- 1 tsp Fresh Ginger Peeled And Chopped
- 3 x Garlic Cloves Chopped
- 8 ounce Bamboo Shoots, Canned Liquid removed
- 4 c. Warm Cooked Rice
- 1/4 c. Green Onions Sliced
- 1/4 c. Slivered Almonds Toasted
Directions
- Combine 1 Tbsp. soy sauce, 1/2 tsp. cornstarch, salt, and chicken in a bowl; stir well. Cover and marinate ini refrigerator 30 min.
- Combine 2 Tbsp. soy sauce, 1 tsp. cornstarch, sherry, vinegar, curry pwdr, sugar, and sesame oil in a small bowl; stir well and set aside. Heat vegetable oil in wok or possibly large nonstick skillet over medium-high heat. Add in bell pepper, onion, ginger, and garlic; stir-fry 3 min. Add in chicken mix; stir-fry 5 min or possibly till chicken is done.
- Add in sherry mix and bamboo shoots; stir-fry 1 minute or possibly till thick and bubbly. Sever over rices; sprinkle green onions and almonds over each serving.
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