almond chicken

★★★★★ 1 Review
IdGirl25 avatar
By Brandi Kirkpatrick
from Burley, ID

I LOVE Chinese food, but sometimes struggle with eating it at restaurants. So, I invested in a Chinese cook book and am working through it. I added a few things to this recipe and it was fabulous. I served this with baked egg rolls and minute rice, but it was filling enough on it's own!

★★★★★ 1 Review
serves 4-6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For almond chicken

  • SAUCE
  • 1-1/2 cups water
  • 2 tablespoons dry sherry or chicken broth
  • 1 tablespoon + 2 tespoons cornstarch
  • 4 teaspoons soysauce
  • 1 teaspoons chicken bouillon granuels or 1 chicken bouillon cube
  • BATTER
  • 4 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons dry sherry or chicken broth
  • 1 tablespoon cornstarch
  • 1 egg white
  • 1/2 teaspoon salt
  • oil for frying
  • OTHER
  • 1/2 cup sliced almonds, toasted
  • 2 large carrots, diced
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh minced ginger
  • 6 greeen onions, cut into 1 inch pieces
  • 4 stalks of celery, chopped
  • 8 fresh mushrooms, sliced
  • 1/2 (5 oz) can of bamboo shoots
  • 1/2 cup bean sprouts
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How To Make almond chicken

  • 1
    Sauce: Combine water, 2 Tablespoons sherry/chicken broth, cornstarch (from sauce section), soy sauce, and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens,about 5 minutes. Keep warm.
  • 2
    Batter: Combine sherry/chicken broth, cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
  • 3
    Cooking Chicken: Heat oil in wok or large skillet over high heat to 375°F. Add half of the chicken; cook until light brown. Drain on paper towels. Repeat with remaining chicken. Keep warm.
  • 4
    Veggies:(You can toast almonds in skillet for several minutes in this oil and then set them aside.) Remove all oil except about 2 Tablespoons. In skillet add carrots, saute 1 minute. Add onions, celery, mushrooms, bamboo shoots, bean sprouts, and ginger; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds, and sauce; cook and stir until heated through.

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