Chinese Almond Chicken
From elgourmand2 8 years ago
- 30 min. to make
- Serves 4
I lived in Hawaii for about 20 years. In Hawaii, you can get incredible Chinese and Japanese food. I also used to go to Hong Kong a couple times a year. I copied down recipes. Eat a dish, like it, get the recipe. Read more Some of these are still in decent shape but some are a bit screwed up. So I searched around. Crickey, some of the stuff I found would make you give up eating Chinese and Japanese. People should not do that to food. I found a decent Japanese site and then I found Diana Kuan. If something’s missing from a Chinese recipe, or not clear, I zip to her site and check it out. I may tweak a bit but she has the gift. A wonderful bridge between Chinese food and the western pallet. This is an easy, tasty crowd pleaser. For a different taste try this with Cashews. See less
Ingredients
- • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes. I use duck now and turkey will work. Delicious. shopping list
- • 1 egg white shopping list
- • ½ tsp. salt shopping list
- • 2 tsp. cornstarch shopping list
- • 1 scallion, chopped shopping list
- • ½ cup peas, frozen works. shopping list
- • 1 1/2 Tbs. soy sauce, I prefer a light soy. shopping list
- • 1 Tbs. Chinese rice wine, Sake or dry sherry. shopping list
- • ¼ cup roasted slivered or sliced almonds, sliced is best. shopping list
How to make it
- 1. In a medium bowl, combine the chicken with the egg white, salt, and cornstarch.
- 2. Stir until the cornstarch is fully dissolved. Let sit for 10 minutes.
- 3. In a small pot, bring about 1 quart of water to boil. Add 1 Tbs. of the oil to the water.
- 4. Add the chicken, and blanch for 1 minute, until the chicken is white on the outside but not cooked through. Drain the chicken well and set aside.
- 5. In a wok or large skillet, heat the remaining 1 Tbs. of oil over medium-high heat.
- 6. Add the chopped scallions and stir-fry briefly until aromatic, about 20 seconds.
- 7. Add the chicken and peas and stir-fry for 1 minute.
- 8. Add the soy sauce and sherry and cook for another 1 to 2 minutes.
- 9. Sprinkle in the almonds and stir so they are well-coated with the sauce.
- 10. Transfer to a plate and serve.
- I serve this with steamed or fried rice, pickled veggies and maybe steamed broccoli or cauliflower.
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