Almond Chicken

1
Brandi Kirkpatrick

By
@IdGirl25

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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-by-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.
  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.

Printable Recipe Card

About Almond Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy




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