Ingredients

• 1 slice ginger, chopped
• 1 clove garlic, minced
• 1 large chicken breast
• 2mL sugar
• 5mL oyster sauce
• 30mL soy sauce
• dash of pepper
• 2mL salt
• 2 stalks celery, sliced diagonally
• 1/2 green pepper, diced
• 250mL frozen green peas
• 125mL silvered almonds
• 1 small onion, chopped
• 5mL cornstarch
• 30mL vegetable oil
• 250mL rice
• 500mL cold water

Method

Rice

1. Combine ingredients in a sauce pan, rice, and cold water, stir.
2. Bring to a boil, turn to low and cover.
3. Cook 18 minutes (DO NOT LIFT LID!)

Almond Chicken

1. Cut chicken into 1cm pieces.
2. Mix chicken with soy sauce, sugar, pepper, cornstarch, salt, and oyster sauce. Set aside.
3. Chop celery, green pepper and onion.
4. Heat wok to medium high heat. Add almonds and stir fry for 1 minute or until golden brown.
5. Heat 15mL oil. Add garlic and ginger and cook for 1 minute. DO NOT BROWN.
6. Add chicken mixture and stir fry until it’s not pink inside. Add water if needed. Remove and set aside.
7. Add 15mL oil, add onion, green pepper and celery. Stir fry until tender crisp. Add frozen peas for 30 seconds or just until cooked.
8. Add all ingredients but rice and cook until heated. Serve over rice.