Chicken with bamboo and almonds

Ingredients for 2 servings:

• 250 ml peanut oil
• 125 g almonds, blanched
• 1 tbsp soy sauce, light
• 2 tsp cornstarch
• 300 g chicken breast fillet(s), cut into thin slices
• 1 medium-sized onion(s), chopped
• 1 stalk(s) Celery, sliced
• 50 g green beans, cut into bite-sized pieces
• 60 g bamboo slices, from the jar
• 2 cm fresh ginger, grated
• 3 tbsp chicken broth
• 2 tbsp rice wine or sherry (medium)
• 2 tbsp water
• 1 tsp sesame oil, dark
• 2 tsp cornstarch, extra
• ¼ tsp salt
• ¼ tsp pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

mild yet spicy

Blanch the almonds in boiling water for 3 minutes. Place in a colander and immediately remove the brown skin, then dry thoroughly on kitchen paper. Mix the soy sauce with the cornstarch and marinate the meat in it for 5 minutes. Prepare the vegetables and the remaining ingredients. Blanch the beans in salted water for 3 minutes and immediately plunge into iced water. Heat the oil in a wok or pan and fry the almonds until golden brown. Drain on a kitchen towel. Fry the meat slices in batches in the nut oil for 2 minutes, then remove. Add the onions and celery to the remaining fat and fry for 4 minutes. Add the beans and drained bamboo shoots to the wok with the grated ginger and fry for 1 minute. Deglaze with the rice wine, chicken stock, and sesame oil. Mix the extra spoon of cornstarch with a little cold water to reduce the sauce and bring to a boil. Stir in the chicken and almonds and season with salt and pepper. Serve immediately with rice.