Almond Chicken

Almond Chicken

Almond Chicken
Serve with Jasmine rice-This is my husband's favorite dish to order when we go to a Chinese restaurant. Like Chop Suey, it is a specialty of the early American Chinese restaurants most likely out of New York's Chinatown. Regardless of its origins, this at home version will become a family favorite as it is in my house.
    Servings
    4 people
    Cook Time
    35 minutes
    Meal Plan
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    Servings
    4 people
    Cook Time
    35 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup uncooked jasmine rice
    • 2 1/2tablespoon cornstarch or arrowroots, divided
    • 4tablespoon dry sherry or Chinese rice wine, divided
    • 4teaspoon soy sauce or tamari
    • 1teaspoon instant chicken boullion granules *
    • 1 egg white
    • 1/2teaspoon sea salt
    • 1 1/2pound boneless, skinless chicken breasts, cut into bite-sized pieces
    • 2tablespoon grapeseed, peanut or coconut oil, divided **
    • 1/2cup raw almonds
    • 1 large carrot, diced
    • 1teaspoon fresh ginger, minced
    • 6 green onions, trimmed and cut into 1-inch pieces ***
    • 3 celery stalks, diagonally cut into 1/2-inch pieces
    • 1cup mushrooms, sliced
    • 1 (4-ounce) can bamboo shoots, drained
    Instructions
    1. Prepare rice according to package directions. Set aside and keep warm.
    2. In a small saucepan combine 1 1/2 cups of water, 1 1/2 tablespoons cornstarch, 2 tablespoons dry sherry and the following 2 ingredients (through chicken bouillon granules). Bring mixture to a boil over medium heat, keep at a low boil until it thickens, about 4-5 minutes. Reduce heat to low and keep warm.
    3. In a medium bowl (that can fit the chicken pieces) beat the egg white until frothy. Add in the remaining 1 tablespoon cornstarch, 2 tablespoons sherry and salt; mix well. Add the chicken pieces and coat well.
    4. Heat 1 tablespoon oil over medium-high to high heat in a wok or large round skillet. Add in the chicken pieces in batches (about 1/3 at a time), stir frying until chicken pieces are no longer pink in the center, about 3 minutes (adding more oil if needed). Drain chicken pieces on a paper towel. Repeat with remaining chicken, draining on paper towel each time. Set aside.
    5. Add the almonds to the wok (adding more oil, if needed) and stir fry until golden brown, about 1 minute. Remove from wok and set aside.
    6. Add the carrots and ginger to the wok and quickly stir fry for 1 minute. Add in the green onions and following 3 ingredients (through bamboo shoots) and stir fry until crisp-tender; about 3 minutes. Stir in the chicken pieces, almonds and cornstarch mixture to the vegetables cooking until thoroughly heated.
    7. Serve over hot cooked Jasmine rice.
    Recipe Notes

    * I use Better Than Bouillon Chicken Base concentrated paste instead of granulated.

    ** I end up using a total of 2-3 tablespoon oil to stir fry all the ingredients.

    *** You can use a regular onion that has been cut in half and sliced in place of the green onions.

    Bamboo shoots are the edible shoots of many bamboo species and are frequently used in Asian dishes and broths. The properties of bamboo shoots were recorded in the book of Compendium of Materia Medica, a pharmaceutical text written during the Ming Dynasty (1368-1644), with the following words: "Itโ€™s slightly cold, sweet, non-toxic, and it quenches thirst, benefits the liquid circulatory system, supplements Qi, and can be served as a daily dish." Modern research finds that the bamboo shoot has a number of medicinal benefits, from cancer prevention and weight loss to improving appetite and digestion. It is also low in sugar and therefore can be used for treating hypertension and hyperglycemia.

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