Ingredients

1-1/2 C. water
4 Tbsp. dry sherry; or rice wine
4 tsp. soy sauce
1 tsp. instant chicken bouillon
4 whole chicken breasts
1 egg white
1/2 tsp. salt
1 large carrot
6 green onions
3 stalks celery
8 fresh mushrooms; sliced
3 C. vegetable oil
1/2 C. blanched whole almonds (about 3 oz.)
1 tsp. grated; fresh ginger root

Cooking Instructions

Combine water, 2 Tbls. of the sherry, 1-1/2 Tbls. of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, for about 5 minutes. Keep warm. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 Tbls. sherry, 1 Tbls. cornstarch, egg white and salt. Mix in chicken pieces. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices. Heat oil in wok over high heat until it reaches 375. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper. Repeat with remaining chicken. Remove all but 2 Tbls. oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain. Add carrot and ginger to wok. Stir-fry for 1 minute. Add all remaining vegetables. Stir-fry until crisptender, about 3 minutes. Mix in chicken, almonds and sauce. Stir-fry until hot.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)