Chicken Stir Fried Almond Chicken Recipes

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

MY CHICKEN ALMOND STIR FRY

Steps:

• Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
• Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
• Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
• Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
• Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

CHICKEN STIR FRIED ALMOND CHICKEN

Steps:

• Prepare and dice all ingredients.
• Toast almonds in oven. Reserve.
• Heat oil in wok (or large skillet) to smoking point, add chicken and onions to it, stir fry three minutes.
• Add celery to wok, stir fry one minute, then add all the rest of the ingredients except for the almonds and cornstarch solution. Stir everything well. Cover wok and cook ingredients two minutes. Lift cover up about two times to give ingredients a stir.
• At end of cooking time, uncover wok, add thoroughly mixed cornstarch solution, cook until gravy thickens.
• Place ingredients in serving platter. Sprinkle with almonds.
• *Chicken may be replaced with shrimp or pork.

ALMOND CHICKEN VEGETABLE STIR FRY

Steps:

• Measure and prepare all ingredients prior to beginning to cook.
• Slice chicken breasts into bite-size pieces, set aside.
• Drain bamboo shoots.
• Cut celery on the bias.
• Slice mushrooms.
• Cut onion into 8ths- separate pieces.
• Mince fresh ginger root and garlic together, set aside.
• At about 350F, toast almonds for about 2 minutes.
• Set aside.
• Stir together the broth & soy sauce.
• In a separate bowl, stir together the water and corn starch.
• At medium high heat, heat oil and salt in wok until hot.
• Add salt, stir to dissolve.
• Stir in garlic and ginger, cook about 10 seconds.
• If you scorch these, turn off heat, dump and re-do this step.
• Add chicken.
• Cook and stir until almost done, about 5 minutes.
• Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
• Cook and stir another minute.
• Add bamboo shoots.
• Stir in broth mixture, cover and reduce heat.
• Simmer about 3-5 minutes, or until vegetables are done.
• Stir in water-cornstarch mixture, heat until thickened.
• Top with toasted almonds, serve over rice.