Chicken With Almonds
Spicy, stirfry.
Can substitute roasted cashews for the almonds
List of Ingredients
- 8 boneless, skinless chicken breast halves cut into 1/2-inch cubes
- 5 tablespoon soy sauce, divided use
- 2 tablespoons cornstarch, divided use
- 4 green onions, cut into 1/2-inch slices
- 1 1/2 teaspoons fresh ginger root, finely chopped or grated
- 2 garlic cloves, finely chopped
- 1 tablespoon dry sherry
- 3 tablespoons vinegar
- 2 teaspoon sugar
- 1 1/2 teaspoons Chinese sesame oil
- 1/4 teaspoon cayenne pepper
- 4 tablespoons salad oil, divided use
- 1/2 cup whole almonds, blanched and toasted
Instructions
- In large bowl, combine chicken, 2 tablesoons soy sauce and 1 tablespoon cornstarch; toss until well mixed. Set aside. On small plate, combine green onions, ginger and garlic. Set aside
- In a small bowl, mix the remaining 3 tablespoon soy sauce, sherry, vinegar, sugar, sesame oil and pepper. Set aside.
- Heat 3 tablespoons oil in a heavy skllet or wok until hot but not smoking. Add the chicken and cook, stirring quickly and frequently (stir-fry) over high heat 3 minutes. Remove chicken with slotted spoon. Add remaining oil to pan and heat. Add onions, ginger and garlic and stir-fry for about 30 seconds. Return chicken to pan, stir-fry 2 more minutes. Pour soy sauce mixture, over chicken and cook 1 more minutes until slightly thickened. Add almonds, mix well. Serve hot. Serves 8 along with other Chinese entrees (or my family of 5 with rice)
Final Comments
May be made up to 1 1 /2 hours ahead, but do not add almonds; add just before serving. Reheat in preheated 325F oven, partially covered, in oven-to-table serving dish. Or, in top of double boiler, over hot water for 20 minutes, stirring occasionally.) About 290 calories for each of 8 servings.
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