Almond chicken is like a warm hug on a plate – crispy, nutty, and oh-so-satisfying. I remember the first time I tried it at a friend’s dinner party; the subtle crunch of the almonds paired with tender chicken was a revelation. It’s like finding a forgotten $20 bill in your coat pocket – unexpectedly delightful and makes you wonder why you don’t do this more often.
Steps
- Prepare the Sauce: Mix chicken broth, 2 tablespoons of sherry or its substitute, 1.5 tablespoons of cornstarch, ginger, sugar, and soy sauce in a small bowl. Pour the mixture into a saucepan, bring it to a boil, and let it simmer for 5 minutes until it thickens.
- Marinate the Chicken: Combine chicken pieces with 2 tablespoons of sherry or substitute, 1 tablespoon of cornstarch, egg white, and salt. Allow the chicken to marinate while you chop the vegetables.
- Cook the Chicken: Heat oil in a wok or frying pan. Add the marinated chicken and cook until it turns light brown, ensuring the pieces are in a single layer. Remove and drain on a paper towel, repeating in batches if necessary.
- Toast the Almonds: In the remaining oil, stir-fry the almonds until they are brown and lightly toasted. Remove and set aside.
- Stir Fry the Vegetables: Add carrots to the pan (add more oil if needed) and cook until they are crisp-tender. Then, add celery, mushrooms, and red pepper, cooking until all vegetables are tender.
- Combine and Serve: Return chicken and almonds to the pan, pour in the prepared sauce, and stir well to coat all ingredients. Cook until everything is heated through, then serve over rice.
Ingredients
- 1 1/2 cups chicken broth
- 4 tablespoons cooking sherry (or substitute with additional chicken broth)
- 2 1/2 tablespoons cornstarch
- 4 teaspoons soy sauce
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 egg white
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 carrots, diced
- 2 stalks celery, diced
- 6-8 mushrooms, sliced
- 1 red pepper, thinly sliced
- 1/2 cup whole almonds
- 1 teaspoon fresh ginger, minced
- 3 green onions, chopped (for garnish)
- Vegetable or canola oil, for cooking
FAQ
- What can I use as a substitute for cooking sherry?
- Cooking sherry, typically found alongside vinegars, differs from regular sherry as it is non-alcoholic. If unavailable, you can replace it with extra chicken broth.
- Can I prepare this Almond Chicken as a vegetarian dish?
- Absolutely! You can omit the chicken and increase the amount of vegetables or substitute the chicken with tofu for a vegetarian option.
- Is the Almond Chicken stir fry gluten-free?
- Yes, the dish is gluten-free since cornstarch is used as the thickening agent instead of flour.
- How should I store any leftovers of this dish?
- For refrigeration, allow the dish to cool completely before placing it in an airtight container, where it can be stored for up to four days. To freeze, use a freezer-safe container and store for up to three months. Reheat leftovers in the microwave or on the stovetop over medium heat until warm.
- What other nuts can I use if I don’t have almonds?
- If almonds are not available, you can use cashews or peanuts to add a crunchy texture to the stir fry.
Tips
- Substitute Ingredients Thoughtfully: If you don’t have cooking sherry, use extra chicken broth as a substitute. This can maintain the recipe’s flavor without the need for additional shopping.
- Batch Cooking for Even Results: When frying the chicken, cook in batches if necessary to ensure each piece is evenly browned. Avoid overcrowding the pan to achieve the best texture.
- Toast Nuts for Extra Flavor: Toss the almonds (or any nuts you choose to use) in the leftover oil from the chicken for a richer, toasted flavor. This adds a delightful crunch to your stir fry.
- Manage Leftovers Efficiently: Store leftovers in an airtight container in the refrigerator for up to four days, or freeze them in a suitable dish for up to three months. Reheat gently to maintain texture and taste.
Equipment
- Wok or large frying pan – Essential for stir-frying the ingredients.
- Saucepan – Needed for preparing the stir fry sauce.
- Whisk – Useful for mixing the ingredients of the sauce thoroughly.
- Chef’s knife – Important for chopping vegetables and meat.
- Cutting board – Needed for preparing and chopping the ingredients.
- Tongs or spatula – For stirring and tossing the ingredients during cooking.
- fry dishes.
