Cantonese-Style Almond Chicken with Celery and Bamboo Shoots

What you need

• 500 g (1 lb 2 oz) boneless skinless chicken breast
• 2 tbsp light soy sauce, divided
• 4 tsp cornstarch, divided
• 120 ml (1/2 cup) chicken stock
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 60 g (1/2 cup) blanched almonds
• 3 tbsp neutral oil, divided
• 1 carrot, cut into 1 cm dice
• 2 stalks celery, cut into 1 cm dice
• 100 g (3.5 oz) canned bamboo shoots, drained, cut into 1 cm dice
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced

Method

Restated from the original video

1. 1

   Cut the chicken into 2 cm (3/4 in) cubes. Toss with 1 tbsp of the soy sauce and 2 tsp of the cornstarch and leave for 10 min.

2. 2

   Whisk the stock, the remaining soy sauce, the Shaoxing wine, sugar, sesame oil and the remaining cornstarch in a small bowl.

3. 3

   Toast the almonds in a dry wok over medium heat, shaking often, until golden, 2-3 min. Tip them onto a plate.

4. 4

   Heat 2 tbsp of the oil in the wok over high heat until it shimmers. Lay in the chicken so the pieces do not overlap, working in two batches if needed.

5. 5

   Stir-fry the chicken for 3-4 min, until golden and cooked through with no pink inside. Move it to a plate.

6. 6

   Add the last tbsp of oil, then the carrot. Stir-fry for 1 min.

7. 7

   Add the celery and bamboo shoots and stir-fry for 2 min, until crisp-tender.

8. 8

   Add the garlic and ginger and stir for 30 seconds.

9. 9

   Return the chicken to the wok. Stir the sauce again, pour it in and let it bubble for 1-2 min, until glossy and thick enough to coat the chicken.

10. 10

    Fold in the almonds and serve at once.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.