Chicken Almond Stir Fry

Author Leigh Anne Wilkes


  • 1 1/2 c chicken broth
  • 4 tbsp cooking sherry or use
  • Sherry Substitute:
  • For 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR1 tbsp vinegar plus chicken stock or water to make 1/2 cup.
  • 2 1/2 tbsp cornstarch
  • 4 tsp soy sauce
  • 2 large chicken breasts cut into bite size pieces
  • 1 egg white
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 carrots diced
  • 2 stalks celery diced
  • 6-8 mushrooms sliced
  • 1 red pepper sliced thinly
  • 1/2 c whole blanched almonds
  • 1 tsp minced fresh ginger
  • 3 green onions chopped for garnish
  • vegetable oil for cooking


  • Combine chicken broth, 2 tbsp sherry or substitute, 1 1/2 tbsp of cornstarch, sugar and soy sauce and ginger.
  • Bring to a boil in a sauce pan and allow to boil for 5 minutes It will thicken.
  • Place chicken into 2 tbsp sherry or substitute, 1 Tbsp cornstarch, egg white, and salt. Allow to sit while you chop the vegetables.
  • Heat oil in wok or frying pan. Add chicken and cook until light brown.
  • Depending on the size of wok or pan you may need to do in batches. You want it in a single layer.
  • Drain on a paper towel and repeat until all chicken is cooked.
  • Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside.
  • Add in carrots (add more oil if needed) and cook until crisp tender. Then add in celery, mushroom, and red pepper and cook until tender. Add chicken and nuts back in and pour in sauce. Stir until everything is hot.
  • Serve over rice.