CHINESE ALMOND CHICKEN
Make and share this Chinese Almond Chicken recipe from Food.com.
Provided by BakinBaby
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
CHINESE MEATLOAF
Make and share this Chinese Meatloaf recipe from Food.com.
Provided by Crabbycakes
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350degrees F.
- In medium bowl, combine beef, pork, wheat germ, 1/2 cup hoisin sauce, onions, water chestnuts, celery,pepper flakes, basil,garlic, egg, and salt.
- Mix thoroughly,but lightly.
- Shape into loaf and place in greased loaf or meat loaf pan.
- Bake 40 minutes or until center is no longer pink (160F).
- Combine ketchup and remaining half cup of hoisin sauce; Spoon over top the last 5 minutes of baking.
Nutrition Facts : Calories 498.2, Fat 22.7, SaturatedFat 7.8, Cholesterol 132.5, Sodium 1750.6, Carbohydrate 45.4, Fiber 4.2, Sugar 25.1, Protein 28.7
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
CRISPY FRIED ALMOND CHICKEN WITH GRAVY RECIPE - (3.8/5)
Provided by gmasusan
Number Of Ingredients 17
Steps:
- First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 tablespoons water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder, xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately.
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