This classic Almond Chicken is a delightful fusion of textures and flavors that brings the warmth of a Chinese banquet to your home. Tender cubes of chicken are marinated in egg white and cornstarch for a silky texture, then quickly stir-fried to seal in the juices. The real magic happens in the wok, where fresh ginger, crisp bamboo shoots, and vibrant green peppers meet a quick-cooking sauce of soy, rice wine, and vinegar. The dish is crowned with homemade crisp almonds, adding a satisfying crunch that contrasts beautifully with the tender meat. It’s an elegant yet approachable weeknight dinner that feels special enough for guests but comes together in under thirty minutes. Serve over steamed rice for a complete, comforting meal.
Almond chicken
Description
This classic Almond Chicken is a delightful fusion of textures and flavors that brings the warmth of a Chinese banquet to your home. Tender cubes of chicken are marinated in egg white and cornstarch for a silky texture, then quickly stir-fried to seal in the juices. The real magic happens in the wok, where fresh ginger, crisp bamboo shoots, and vibrant green peppers meet a quick-cooking sauce of soy, rice wine, and vinegar. The dish is crowned with homemade crisp almonds, adding a satisfying crunch that contrasts beautifully with the tender meat. It’s an elegant yet approachable weeknight dinner that feels special enough for guests but comes together in under thirty minutes. Serve over steamed rice for a complete, comforting meal.Ingredients
Directions
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In a medium bowl, combine the salt, pepper, 1 teaspoon cornstarch, 1 tablespoon soy sauce, and the egg white to create the marinade.
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Add the diced chicken cubes to the marinade and mix well until evenly coated. Let the chicken stand for 30 minutes to tenderize.
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Meanwhile, prepare the crisp almonds: Heat 1 cup of vegetable oil in a wok or deep skillet over medium heat to 350 degrees F. Add the almond halves and stir constantly for 2-3 minutes until golden brown. Remove from oil and drain well on paper towels. Let stand for 5 minutes before using.
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Heat the remaining 3 cups of oil in a wok over high heat for 30 seconds. Add the marinated chicken pieces to the hot oil. Stir-fry for about 30 seconds until very lightly browned. Remove chicken with a slotted spoon, drain well, and set aside.
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Remove most of the oil from the wok, leaving about 2 tablespoons. Reheat the oil over medium heat for 30 seconds.
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Add the sliced ginger, green peppers, bamboo shoots, and green onions to the wok. Stir-fry for 1 to 2 minutes until the vegetables are crisp-tender.
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In a small bowl, combine the rice vinegar, 2 tablespoons soy sauce, rice wine, 1/2 teaspoon salt, sugar, and 1/2 teaspoon cornstarch. Mix well.
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Pour the seasoning sauce mixture into the wok with the vegetables. Bring to a boil, stirring constantly.
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Add the fried chicken back into the boiling sauce. Stir-fry until the chicken is thoroughly coated and the sauce has thickened.
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Add the crisp almonds to the wok. Mix gently to combine without breaking the nuts.
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Transfer to a serving plate and serve immediately while hot.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Variations: You can substitute the almonds with cashews or peanuts for a different nutty profile. Add broccoli florets or sliced mushrooms to increase the vegetable content.
Tips: For a thinner sauce, add a splash of chicken broth to the seasoning sauce mixture. Ensure the oil is hot enough before adding chicken to prevent sticking and ensure a good sear.
