Chicken & Almonds - cooking recipe

Ingredients

Chicken Ingredients
4 chicken breasts
1 teaspoon salt
1 tablespoon cornflour
1 egg white
1 1/2 tablespoons dry sherry
oil (for deep frying)
125 g green beans
1 medium onion
4 celery ribs
1 red pepper
125 g mushrooms
185 g water chestnuts
6 shallots or 6 spring onions
60 g toasted almonds
2 tablespoons oil, extra
Sauce ingredients
1 tablespoon cornflour
1 cup water
1 tablespoon soy sauce
1 chicken stock cube
1 tablespoon oyster sauce
1 tablespoon sherry wine
1 tablespoon tomato sauce

Preparation

Bone chicken breasts, cut meat into 2.5cm pieces or strips. Combine with salt, cornflour, lightly beaten egg-white and sherry in a bowl; mix well.
Deep fry the chicken pieces in hot oil until just changing colour; drain.
String beans (or use quick frozen beans) and then dice the onion. Cut beans, celery and pepper into strips and slice the mushrooms. Drain water chestnuts, and cut in half.
Heat extra oil in large, heavy based frying pan, add the vegetables, saute until tender but still crisp. Add the chicken and heat thoroughly.
To make the sauce, blend the cornflour with water and soy sauce. Add crumbled stock cube, oyster sauce, sherry and tomato sauce. Stir over heat until sauce boils and thickens.
To serve, top the chicken with the sauce, then the toasted almonds, and garnish with the chopped shallots or spring onions.