almond chicken

Name: Almond Chicken
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ## 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

(1 RATING)

115 Pinches 1 Photo

Brandi Kirkpatrick

Burley, ID

Updated on Jun 30, 2012

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!

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YAY ME! I actually took a pic of my cooking!

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

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

How To Make almond chicken

Step 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.

Step 2

Batter: Combine sherry/chicken broth, cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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