Almond Boneless Chicken Wrice Recipes

WARR-SHU-GAI ALMOND BONELESS CHICKEN

Steps:

• Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
• Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
• Bring the mixture to a boil, stirring constantly.
• Let boil 1 minute. Keep warm.
• Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
• Coat each piece of chicken with batter.
• Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
• Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
• Drain on pa per towels.
• Cut chicken diagonally into strips.
• Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
• Spoon sauce over chicken and serve immediately.
• Makes four to six servings.
• It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

CREAMY ALMOND CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
• Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
• Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

WHITE WINE ALMOND CHICKEN

Steps:

• Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.
• Preheat oven to 325 degrees F(165 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.

ALMOND CHICKEN AND RICE

Steps:

• Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
• Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

ALMOND CHICKEN AND RICE

Steps:

• Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.