Almond Chicken Recipe – Almond Chicken Is A Quick And Easy Way To Get Dinner On The Table. It’s made with fresh vegetables, almonds, and a delectable sauce. Chicken is usually a favorite in our house, and this Sesame Chicken is no exception. These Asian Chicken Wraps are a fun and unusual way to serve chicken. And, of course, chicken is always a fantastic choice for tacos; simply make a batch of our Slow Cooker Salsa Chicken. A re-creation of a take-out classic that tastes even better than the original! Whenever I get takeout, I have to have the almond chicken. I adore the mix of fresh vegetables and chicken with the nutty flavor of almonds. I’ve discovered that this recipe is fairly simple to prepare at home and can simply be tailored to your preferences.
Almond Boneless chicken:
One of the most popular Chinese dishes in the United States is almond chicken. Silky smooth, juicy, and delicate chicken pieces are stir-fried in delicious Chinese brown sauce with vegetables such as sugar snap peas (or snow peas), carrots, and a generous amount of almonds. I adore almonds because they provide a wonderful texture and nutty taste to the chicken. The crisp almonds accompany every mouthful of chicken. Almond chicken is a full and tasty evening supper recipe when paired with the delectable brown sauce. The best part about this dish is that it takes less than 20 minutes to prepare. There is no longer a need to visit Chinatown or Asian stores because the sauces can now be bought on the International aisle of normal supermarkets.
What Exactly Is Almond Chicken?
Chinese Almond Chicken, also known as Detroit Almond Chicken, ABC, and Almond Boneless Chicken, is a fried chicken and mushroom sauce dish served over iceberg lettuce. Nathalie, a good friend of mine, requested Detroit Almond Chicken. She grew up in a Detroit suburb and loves Detroit Style Almond Chicken. This meal is offered all year, but it is also a Christmas Eve tradition in the region. Nathalie has been attempting to persuade our two friends, who are also from the Detroit area and operate a Chinese restaurant, to divulge the prized recipe for Detroit Style Almond Chicken.
- Meat — My favorite meat for stir fry is chicken, but I’ve also used beef.
- Veggies — I used celery, carrots, red pepper, and mushrooms in this dish. Broccoli, snow peas, and asparagus are other favorites of mine. Make do with what you’ve got.
- Cashews, peanuts, or almonds — I like a little crunch in my stir fry and will include cashews, peanuts, or almonds. For this meal, I roasted whole almonds.
- The sauce is prepared with chicken broth (stock), soy sauce, oyster sauce, salt, crushed black pepper, and corn flour.
How To Make Almond Chicken Recipe?
- Place the meat in the mixture first, and then set it aside while you cut the veggies.
- You’ll also make a sauce to go with the stir fry, which includes water, cooking sherry (or a replacement), cornstarch, soy sauce, chicken stock, and sugar. This is heated until it thickens in a pan. Set it aside to pour over everything when it’s done.
- The meat can be cooked in an oil-based wok or frying pan. I try to use as little oil as possible, but my frying pan generally has around a 1/4′′ depth.
- The less oil you use, the longer the chicken will take to cook. When it’s done, transfer it to a dish lined with paper towels while you stir fry the veggies. I’m going to add the vegetables last.
Tips And Tricks:
- Make sure your chicken is chopped into comparable sized pieces so that it all cooks at the same rate.
- You may use any kind of almonds you have on hand. Most Chinese restaurants use whole or half blanched almonds, although sliced or slivered almonds can also be used if they are easier to acquire.
- Almond chicken may be stored in the refrigerator for up to 4 days, making it ideal for meal preparation.
- This meal incorporates hoisin sauce, a sweet and savory condiment found in the Asian foods section of most supermarkets.
- For a full dinner, serve your almond chicken over steaming rice.
- Nuts. I like to toss my nuts into the remaining oil in the frying pan. Simply swirl them around until they begin to brown. Toasted nuts are one of my favorite foods.
- Chicken. I always use boneless, skinless chicken breasts that have been chopped into bite-size pieces.
- Vegetables. I start with the carrots since they are the firmest, followed by a bit chopped ginger. Add your celery, mushrooms, and red peppers when they are crisp-tender. The green onions are saved for garnish. When the veggies are cooked to your taste, put back in the chicken and nuts, along with the sauce you created, and mix until everything is heated.
- Sauce. Because of the mix of cooking sherry and soy sauce, the sauce has an incredible taste. If you don’t have cooking sherry, you may use chicken broth instead.
- While this meal is delicious as is, you may experiment with different ingredients to tailor the flavors to your preferences.
- Substitute chicken breast for the chicken thighs for protein. Other forms of meat, such as thinly sliced steak, shrimp, or tofu, can also be used.
- While this meal is designed to highlight the flavor of almonds, the flavors also work nicely with cashews.
- Vegetables: You may use any vegetables you like in this stir fry. Broccoli, carrots, Bok choy, baby corn, bamboo shoots, and celery are all excellent choices.
How Should Chicken Be Cooked For A Stir Fry?
Season the chicken generously with salt and pepper before searing it in a neutral-flavored oil in a hot skillet until the flesh is golden brown and cooked through. Don’t overcrowd your pan; if you add too much meat at once, the chicken will steam and won’t achieve the beautiful golden brown crust. For the greatest results, I usually cook my meat in batches.
How Many Calories Are In Each Serving?
Each serving of this dish contains just 473 calories.
Which Dishes Should Be Served With This Almond Chicken Recipe?
I propose the following dishes for a filling supper and a quick midweek dinner.
- Rice with fried shrimp
- Bok Choy with ginger soy
- Fish Asam pedas
- Mushroom braised bean curd (firm tofu)
- Serve with steamed rice, garlic rice, or your favorite rice. Weight-watchers may enjoy it with quinoa, brown rice, or even cauliflower rice — all of which taste as delicious.
MORE DELICIOIUS RECIPES HERE:
- 1/2 cup chicken broth
- 4 tablespoons cooking sherry
- 2 1/2 tablespoons cornstarch
- 4 teaspoons soy sauce
- 2 big chicken breasts, chopped into bite-size portions
- 1 beaten egg white
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 sliced carrots
- 2 celery stalks, chopped
- 6-8 sliced mushrooms
- 1 red pepper finely chopped
- 1/2 cup almonds, whole
- 1 teaspoon ginger fresh, minced
- 3 sliced green onions for garnish
- For cooking, use vegetable or canola oil.
Combine chicken broth, 2 tbsp. sherry or alternative, 1 1/2 tbsp. cornstarch, sugar, soy sauce, and ginger in a mixing bowl.
Bring to a boil in a sauce pan and let to thicken for 5 minutes.
2 tbsp. sherry or equivalent, 1 tbsp. cornstarch, 1 tbsp. egg white, and salt Allow to stand while you prepare the veggies.
In a wok or frying pan, heat the oil. Cook until the chicken is light brown.
You may need to do this in batches depending on the size of your wok or pan. You'd like it to be in a single layer.
Repeat until all of the chicken is cooked and drained on a paper towel.
Stir in the remaining oil for a few minutes, or until the nuts are golden and roasted. Take out and set aside.
Cook until carrots are crisp tender (add additional oil if necessary). Cook until the celery, mushroom, and red pepper are soft. Return the chicken and nuts to the pan, then pour in the sauce. Stir everything together until it's hot.
To make the sauce: Combine all of the sauce ingredients in a mixing bowl and whisk until thoroughly blended.
Over the chicken and veggies, pour the sauce mixture. Bring to a boil. Cook for 1-2 minutes, or until the sauce has thickened somewhat. Stir in the almonds before serving.