1 Tbsp. cornstarch, dissolved in
2 Tbsp. water
2 Tbsp. soy sauce
½ cup chicken broth
¼ cup white grape juice
2 tsp. sugar
Combine all the sauce ingredients in a small bowl and set aside.
1 pound chicken breast, cut into ½-inch cubes
4 Tbsp. thinly sliced leeks
2 cloves garlic, crushed
1 tsp. fresh ginger, grated
3 Tbsp. soy sauce
4 Tbsp. peanut or olive oil
1 cup water chestnuts, drained and sliced
1 cup sliced mushrooms
2 cups snow peas cut into about ½-inch pieces
½ cup lightly toasted whole almonds
Place chicken, leeks, garlic, ginger, and soy sauce in a bowl and allow to marinate for 30 minutes.
Heat oil in a wok or heavy frying pan then stir-fry chicken with the marinade over medium/high heat for four minutes. Stir in water chestnuts, mushrooms, and snow peas and continue frying for another three minutes. Add sauce then stir-fry for another three minutes. Place on a serving platter then spread almonds over top and serve hot with cooked rice or noodles.