Almond Chicken - cooking recipe

Ingredients

1/3 c. blanched whole almonds
1 lb. boneless chicken
2 cloves garlic, minced
1 tsp. minced fresh ginger
1/4 tsp. crushed red pepper flakes
3/4 c. chicken broth
1/4 c. soy sauce
4 tsp. cornstarch
4 large ribs Bok Choy
2 Tbsp. oil
2 medium carrots, thinly sliced
chow mein noodles or cooked rice

Preparation

Preheat oven to 350\u00b0.
Spread almonds on baking sheet and roast for 6 to 7 minutes until golden brown, stirring once.
Cut chicken into 1-inch pieces.
Mix garlic, ginger and red pepper in a bowl; add chicken.
Let stand for 15 minutes.
Blend broth, soy sauce and cornstarch in a small bowl, mix until smooth.
Cut woody stems from Bok Choy leaves.
Slice stems into 1-inch pieces and tops crosswise into halves.
Heat wok or large skillet over medium heat.
Add 1 tablespoon oil and heat until hot, add chicken mixture.
Stir-fry for 3 minutes and remove.
Add 1 tablespoon oil to pan, then Bok Choy and carrots; stir-fry for 5 minutes.
Add broth mixture to wok along with Bok Choy.
Stir-fry 1 minute until thickens.
Return chicken and heat through.
Stir in almonds.
Serve over rice or noodles.
Makes 4 serving.