| Almond Chicken with Peas |
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1 package peas (12 oz)
3 tablespoons water
1/4 cup vegetable oil
1.5 pound chicken breast skinless, cut into 1/2" cubes
1 tablespoon cornstarch
1 cup almonds blanched and slivered
1/3 cup Chinese Rice Wine, or dry sherry
3 tablespoons Lee Kum Kee Premium Soy Sauce
1 teaspoon Lee Kum Kee Minced Ginger
In a bowl, mix ginger, sugar, cornstarch and blend in water, soy sauce and sherry. Thaw peas.
Heat oil on medium heat; add almonds. Stir and cook 3 minutes.
Add chicken and cook until it turns white.
Pour in sherry mix. Cook until it thickens. Add peas. Stir-fry until hot and glazed. Serve with rice.
Serves 4
