Chinese Almond Chicken

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Servings: 4 Difficulty: Advanced
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Crispy almond-coated chicken with savory vegetables in a light, aromatic sauce
Chinese Almond Chicken (Gbgh75 A recipe image

This classic Chinese-American dish features tender shredded chicken stir-fried with crisp celery, onions, mushrooms, and bamboo shoots. The combination is finished with toasted almonds for a delightful crunch and a savory soy-sherry sauce that ties everything together. It’s a flavorful, protein-rich meal that comes together quickly, making it perfect for busy weeknights. The contrast between the soft chicken and crunchy nuts creates a satisfying texture that pairs beautifully with steamed rice. Simple ingredients deliver a restaurant-quality result that the whole family will enjoy.

Chinese Almond Chicken (Gbgh75 A recipe image
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Chinese Almond Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 848.6

Description

This classic Chinese-American dish features tender shredded chicken stir-fried with crisp celery, onions, mushrooms, and bamboo shoots. The combination is finished with toasted almonds for a delightful crunch and a savory soy-sherry sauce that ties everything together. It&# 226;ÂÂs a flavorful, protein-rich meal that comes together quickly, making it perfect for busy weeknights. The contrast between the soft chicken and crunchy nuts creates a satisfying texture that pairs beautifully with steamed rice. Simple ingredients deliver a restaurant-quality result that the whole family will enjoy.

Ingredients

Directions

  1. Remove meat from chicken bones and shred into bite-sized pieces.
  2. In a bowl, mix shredded chicken with soy sauce, salt, cornstarch, and sherry. Set aside to marinate.
  3. Heat 1 1/2 cups of oil in a wok or deep skillet over medium-high heat.
  4. Fry almonds or walnuts until golden brown. Remove with a slotted spoon and drain on paper towels.
  5. Pour off all but 3 tablespoons of the oil from the pan.
  6. Add celery, onions, mushrooms, bamboo shoots, and chestnuts. Sauté for 1 minute until slightly tender.
  7. Remove vegetables from the pan and set aside.
  8. Add 4 tablespoons of oil to the hot pan.
  9. Add the marinated chicken and stir-fry for 1 minute until cooked through.
  10. Return the vegetables to the pan. Add 1/3 cup chicken stock.
  11. Simmer for 1 minute to combine flavors.
  12. Fold in the toasted almonds or walnuts.
  13. Serve immediately over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 848.6kcal
% Daily Value *
Total Fat 41.0g64%
Saturated Fat 11.2g56%
Cholesterol 303.0mg101%
Sodium 4582.1mg191%
Total Carbohydrate 6.9g3%
Dietary Fiber 1.0g4%
Sugars 1.5g
Protein 93.9g188%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, bamboo, celery, chestnuts, chicken, chinese, cornstarch, cur, cut, diag, fresh, frying, gbgh75, main, mushrooms, onion, salt, sauce, sautéing
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