Stir Fry Chicken with Almonds

Combine Milk with chicken stock and cornstarch. Stir in hoisin sauce, soy sauce and Tabasco. Reserve.

Heat oil in a wok or large skillet. Add chicken, garlic, ginger and green onions. Stir fry 1 to 2 min until chicken loses its raw appearance.

Add celery, carrot and red pepper. Stir fry 4 to 6 min until tender crisp. Add snow peas. Cook 2 to 4 min longer.

Stir Milk mixture. Add to pan. Cook until liquid just reaches the boil and thickens. Taste and adjust seasoning if necessary. Sprinkle with toasted almonds. Serve with rice.

Microwave Method: Combine Milk with chicken stock, cornstarch, hoisin sauce, soy sauce and Tabasco. Reserve. Add oil, chicken pieces, garlic, ginger and green onions to a 4 qt/ 4 L glass casserole dish. Microwave on High (100% power), uncovered, 3 to 4 min until chicken loses its raw appearance. Stir once during cooking. Add celery, carrots and red pepper. Cook on High 3 to 5 min. Stir in snow peas. Cook on High, 2 to 3 min until just tender. Stir Milk mixture. Add to casserole. Cook on High, uncovered, 1 to 3 min until sauce just reaches the boil and has thickened. Continue with step 4 as above.

To toast almonds, spread on a cookie sheet. Bake in a preheat 350°F (180°C) oven 4 to 5 min. Or, toast in a microwave, in a microwave safe dish, 40 to 60 sec on High (100% power).