Almond Chicken

  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “An oriental-styled fragrant chicken meal: no more take-out! Prep time includes marination time.”

    Ingredients

  • 1lbskinless chicken breast half
  • 1cuppeanut oil
  • 5slicesfresh gingerroot
  • 3green onions, chopped to about 1-inch lengths
  • 1green pepper, chopped as above
  • 1/2 cupdiced bamboo shoot
  • 1/3 cupslivered almonds

    • Marinade

  • 1/4 teaspoonsalt
  • 1/8 teaspoonwhite pepper
  • 1teaspooncornstarch
  • 1tablespoonsoy sauce
  • 1egg white

    • Seasoning sauce

  • 1tablespoonrice vinegar
  • 2tablespoonssoy sauce
  • 1tablespoondry sherry
  • 1/2 teaspoonsalt
  • 1teaspoonsugar
  • 1/2 teaspooncornstarch

    • Directions

  • Dice chicken into 1 inch cubes.
  • Combine marinade ingredients, add chicken and mix well.
  • Let stand 1/2 hour.
  • Heat oil in wok, add chicken and stir fry until browned.
  • Remove chicken and drain well.
  • Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
  • Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
  • Bring to boil.
  • Add chicken to boiling sauce.
  • Stir fry chicken until coated with sauce.
  • Add almonds, mix well and serve hot.
  • Variation———————-.
  • Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
  • Drain well on paper towel.
  • Let stand for 5 minutes before using.

    • Reviews

  • “I have a favorite Chinese takeout and my husband ALWAYS orders Almond Chicken.This was dead on and above. MUCH fresher and taster than takeout. I did marinate it for about 2 hours, and instead of vegtable oil used peanut oil (higher smoking point). Fantastic recipe.”

  • “What better compliment than from my wife.She does not care for poultry and she said it was amazing.I really liked it well.You will find that it is rare for me to give out a perfect score…. I believe those should be reserved for truely exceptional dishes.This is one.”

  • “Excellent…who needs takeout with a recipe like this?I used whole almonds and the alternate method of frying them seperate. Very flavorful…it’s a hit!”

  • “This was a really big hit in my family.We all really enjoyed it, and it was so easy to prepare (which I liked).There isn’t anything about this dish that I would change, and I know we’ll have this often.It’s so much better than take-out.Thank you for sharing your recipe, s’kat.It’s a real “keeper” of a find.”

  • “This was fantastic. Chose this recipe because I have a bunch of almonds (I intended for another recipe) and I had a couple of pork chops thawed and in need of cooking, and a bunch of green onions and three small sweet peppers (not green) to use up. I, too, chopped up some zucchini in place of bamboo shoots, and I didn’t have any sherry, so I just used 1T water. Will definitely be making this again. Thank you, s’kat!”

  • “We love this!I don’t care for bamboo shoots, so I julienned some zucchini and yellow squash and threw that in instead.Wonderful flavors!”

  • “We loved this recipe.I made it as directed with some minor substitutions to what I had on hand and served it over rice.A big hit with my husband who loves to order this dish when we eat out.”

  • “I really enjoyed the flavor of this, and found it fairly simple to put together. I thought that 1 c. of oil seemed like rather a lot, and I wasn’t sure what to do with it once I cooked the chicken, but I just poured it off and proceeded with the recipe. I forgot to buy the green pepper at the store, but that was the only change I made.”

  • “I’m in search of a great stir-fry sauce/seasonings, and this one rated well in our home.DH thought it a little too ‘tangy’, but everyone else liked it. I admit that I didn’t really follow the list of ingredients, other than the marinade and seasoning sauce.I marinated the chicken and cooked that up separately, and let the meat-eaters put that over the top of their stir-fry. For veggies, I used the onion, carrots, broccoli, mushrooms, almonds and celery.I skipped the bamboo shoots and peppers.As I said earlier, I am really looking for marinade/seasonings, so I hope you don’t mind that i made so many changes. I also tripled the sauce because of the volume of veggies used.”

  • “This was excellent! I didn’t have peanut oil, so I had to vegetable oil, and I substituted white vinegar for rice vinegar, yellow onion for the green onion, and I added mushrooms. It was amazing! Much better than take out.”

  • “This was excellent.I enjoyed cooking it and the flavor was wonderful.Our son wasn’t crazy about the bamboo shoots so might try water chestnuts next time, but I loved it as is.Served it with a side of stir fried soba noodles and spring rolls.Thanks for a great recipe!”

  • “This is perfection. The sauce is light and tasty, the veggies are the perfect compliment to the meat.. just perfect, I wouldn’t change a thing. Thank you! “

  • “Followed Gerry and used water chesnuts – the store was outta bamboo shoots.This gets two thumbs up from the DH – He did it himself with my guidance – Just as good, if not better than the restaurant – Next time, I’m gonna grate the ginger rather than slice it.We looove ginger.Thanks for a fantabulous, easy, inexpensive recipe!”

  • “We are very fond of Oriental food and Almond Chicken is a flavorful family pleasing Stir Fry. The marinade works well, the seasoning sauce excellent. I didn’t have the Sherry so subbed with white wine … I am beginning to wonder if I should be stocking Sherry, but the wine seemed fine. Second time around I didn’t have bamboo shoots and subbed with water chestnuts which did add crunch and worked out well. This is delicious served with rice. Great recipe.”

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