Stir Fried Chicken Almond Skillet Recipes

ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds.

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.

ALMOND OVEN-FRIED CHICKEN

Steps:

• Heat oven to 400°F.
• In medium bowl, stir together flour, salt, pepper and paprika. In separate small bowl, lightly beat eggs and milk. Place almonds in shallow dish or on sheet of waxed paper.
• Coat chicken with flour mixture. Dip in egg mixture; roll in almonds. Let chicken stand 5 to 10 minutes.
• In shallow baking pan, melt butter and shortening in heated oven. Place coated chicken in pan.
• Bake 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

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.

STIR-FRIED CHICKEN & ALMOND SKILLET

Steps:

• Mix first 3 ingredients in medium bowl until blended. Gradually stir in broth.
• Cook and stir celery, onions and peppers in 2 Tbsp. hot oil in large skillet on medium-high heat 5 min. or until crisp-tender. Remove from skillet; cover to keep warm. Heat remaining oil in same skillet. Add chicken; cook and stir 8 to 10 min. or until done. Stir in broth mixture; cook and stir 3 min. or until mixture boils and thickens, stirring occasionally.
• Add vegetables and nuts; mix well. Serve over rice.

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.

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.

STIR-FRIED CHICKEN AND ALMONDS

Steps:

• Mix first 4 ingredients until blended.
• Heat 2 Tbsp. oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Remove from skillet; cover to keep warm. Add remaining oil to same skillet. Add chicken; cook and stir until chicken is done. Stir in broth mixture; cook until mixture boils and thickens, stirring occasionally.
• Add vegetables and nuts; mix well. Serve over the rice.