Almond Chicken is a Asian dish that has a great mix of textures and flavors. Such a wonderful real food meal.
Because I was making pot stickers for dinner, we needed something to go with it. I looked high and low for a recipe for almond chicken like I’ve had in a Chinese restaurant. I just couldn’t find one. Though this recipe was very different than what I’ve had in restaurants, it was actually really, really good!
A friend of mine bought me dishes that look like Chinese takeout boxes. I absolutely love them. They are the perfect size bowl for a filling serving. I wish I could give you a link to buy them yourself, but I cannot find them online. And I actually don’t know where he found them.
- 1 1/2 tsp soy sauce
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp dry sherry
- 2 1/3 cups chicken breasts
- 1 1/2 Tbsp cornstarch
- 2 Tbsp vegetable oil divided
- 1 cup celery
- 1/2 lb snow peas
- 1 - 8 oz can bamboo shoots drained
- 1 - 8 oz can water chestnuts drained
- 1/2 cup sliced or slivered almonds toasted
- 2 green onions
- sesame oil
In a medium bowl, mix soy sauce, ground ginger, salt, sugar, and dry sherry together. Cut chicken into inch size chunks. Put chicken in bowl and mix to coat. Set aside.
In your wok or large skillet, add 1 Tbsp oil with a splash of sesame oil. Heat to medium high heat. Rough chop celery and add to wok or skillet,
Rough chop bamboo shoots, water chestnuts and green onions. Add to wok after celery has cooks for a minute or two.
Trim ends of snow peas and cut in half. They are a little too long to leave whole like I did. Add to pan after the mixture has cooked another minute or two.
Place vegetables in a bowl and set aside.
Add 1 Tbsp oil with another splash of sesame oil to pan. Once heated add chicken and stir fry until done.
Add back the vegetables and heat until vegetable are warm again.
Serve over rice or fried rice.
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