Almond Chicken
"An oriental-styled fragrant chicken meal: no more take-out! Prep time includes marination time."
photo by NorthwestGal
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 lb skinless chicken breast half
- 1 cup peanut oil
- 5 slices fresh gingerroot
- 3 green onions, chopped to about 1-inch lengths
- 1 green pepper, chopped as above
- 1⁄2 cup diced bamboo shoot
- 1⁄3 cup slivered almonds
-
Marinade
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 egg white
-
Seasoning sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon cornstarch
directions
- Dice chicken into 1 inch cubes.
- Combine marinade ingredients, add chicken and mix well.
- Let stand 1/2 hour.
- Heat oil in wok, add chicken and stir fry until browned.
- Remove chicken and drain well.
- Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
- Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
- Bring to boil.
- Add chicken to boiling sauce.
- Stir fry chicken until coated with sauce.
- Add almonds, mix well and serve hot.
- Variation----------------------.
- Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
- Drain well on paper towel.
- Let stand for 5 minutes before using.
Questions & Replies
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Reviews
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I have a favorite Chinese takeout and my husband ALWAYS orders Almond Chicken.This was dead on and above. MUCH fresher and taster than takeout. I did marinate it for about 2 hours, and instead of vegtable oil used peanut oil (higher smoking point). Fantastic recipe. -
What better compliment than from my wife. She does not care for poultry and she said it was amazing. I really liked it well. You will find that it is rare for me to give out a perfect score.... I believe those should be reserved for truely exceptional dishes. This is one. -
Excellent...who needs takeout with a recipe like this? I used whole almonds and the alternate method of frying them seperate. Very flavorful...it's a hit! -
This was a really big hit in my family. We all really enjoyed it, and it was so easy to prepare (which I liked). There isn't anything about this dish that I would change, and I know we'll have this often. It's so much better than take-out. Thank you for sharing your recipe, s'kat. It's a real "keeper" of a find. -
This was fantastic. Chose this recipe because I have a bunch of almonds (I intended for another recipe) and I had a couple of pork chops thawed and in need of cooking, and a bunch of green onions and three small sweet peppers (not green) to use up. I, too, chopped up some zucchini in place of bamboo shoots, and I didn't have any sherry, so I just used 1T water. Will definitely be making this again. Thank you, s'kat!
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Tweaks
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This was fantastic. Chose this recipe because I have a bunch of almonds (I intended for another recipe) and I had a couple of pork chops thawed and in need of cooking, and a bunch of green onions and three small sweet peppers (not green) to use up. I, too, chopped up some zucchini in place of bamboo shoots, and I didn't have any sherry, so I just used 1T water. Will definitely be making this again. Thank you, s'kat!
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We love this! I don't care for bamboo shoots, so I julienned some zucchini and yellow squash and threw that in instead. Wonderful flavors! -
This was excellent! I didn't have peanut oil, so I had to vegetable oil, and I substituted white vinegar for rice vinegar, yellow onion for the green onion, and I added mushrooms. It was amazing! Much better than take out.
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography
