Stir-frying is the traditional Chinese way of cooking high quality meats for dinner.
Cooking is very quick and the result should be crisp and tender. Chicken is fine-fleshed and lean and is an ideal meat for stir-fried dishes. Stir-fried include a variety of vege-tables, which serve both to extend a small quantity of expensive meat and to give the blend of many flavours that is typical of Chinese foods for dinner.
Carefully slice the uncooked chicken into thin strips, about 0.5 cm wide across the grain of the meat. After thet heat oil in a large frying pan and add the chicken and the salt. Stir-fry for 3-5 minutes.
Add the soy sauce and blend well. Slice the celery and green pepper into thin strips.
Add the bean sprouts, celery, pepper, mushrooms, chestnuts and stock to the chicken in the pan; cover and simmer for 15 minutes until tender.
Blend the cornflour with a little water and stir into the chicken. Bring slowly to the boil, stirring. Season and sprinkle with toasted almonds.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This is a dinner that you can change a lot, so you can add many vegetables or remove some if you don't like them.
Hope you have fun making this dish.
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