Chinese Almond Chicken

Name: Chinese Almond Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 118 milliliters diagonally sliced bamboo shoots; 237 milliliters blanched almonds; 118 milliliters diagonally sliced celery; 1 kgs chicken, skinless, meat removed from bones and cut into bite sized pieces; 79 milliliters chicken stock; 1 teaspoon cornstarch; 79 milliliters sliced mushrooms; 59 milliliters thinly sliced onion; 59 milliliters peanut oil; 1 teaspoons salt; 2 teaspoons sherry; 3 Tbsps soy sauce; 10 whole water chestnuts, thinly sliced

The recipe Chinese Almond Chicken can be made in about 35 minutes. This recipe serves 6. This main course has 468 calories, 27g of protein, and 37g of fat per serving. If you have sherry, salt, celery, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Chinese food. It is a good option if you're following a gluten free, dairy free, and דל פחמימות, diet.

Instructions

Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.

Ingredients you will need

Corn Starch

Soy Sauce

Whole Chicken

Sherry

Salt

Equipment you will use

Bowl

Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute.

Ingredients you will need

Peanut Oil

Almonds

Cooking Oil

Equipment you will use

Frying Pan

Drain fried almonds on a paper towel.

Ingredients you will need

Almonds

Equipment you will use

Paper Towels

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.

Ingredients you will need

Water Chestnuts

Bamboo Shoots

Vegetable

Mushrooms

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from skillet.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Vegetable

Soy Sauce

Almonds

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

118milliliters

diagonally sliced bamboo shoots 237milliliters

blanched almonds 118milliliters

diagonally sliced celery 1kgs

chicken, skinless, meat removed from bones and cut into bite sized pieces 79milliliters

chicken stock 1teaspoon

cornstarch 79milliliters

sliced mushrooms 59milliliters

thinly sliced onion 59milliliters

peanut oil 1teaspoons

salt 2teaspoons

sherry 3Tbsps

soy sauce 10

whole water chestnuts, thinly sliced

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Schloss Johannisberg Gelblack Riesling. It has 5 out of 5 stars and a bottle costs about 35 dollars.

Schloss Johannisberg Gelblack Riesling

Brilliant lemon yellow. The nose is young with white flowers, grinded lemon peel and pears. The palate is firm and fresh, well balanced with crisp acidity. Complex, exceptionally balanced and refined.Pairs well with salads and roasted chicken.