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1-1/2 lb. chicken breast, cut in 1/2 inch cubes 1 tsp. ginger 1/4 c. oil 2 tsp. honey 3 Tbsp. soy sauce 1 Tbsp. corn starch 3 Tbsp. water 1/4 c. sherry 1 c. natural whole almonds 1 (12 oz.) pkg. frozen pea pods In a small bowl, mix the ginger, corn starch, honey, water, soy sauce and sherry. Thaw pea pods. Heat oil in wok over medium heat. Add almonds and stir fry for 3 minutes. Add chicken and cook just till meat turns white. Pour in sherry mixture and cook til sauce thickens. Add pea pods and stir until hot and glazed. Serve over rice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |