Stir Fry Almond Chicken
Stir-Fry Almond Chicken is a great classic chicken stir fry recipe with tasty Asian flavors. Green peppers, onions, and bamboo shoots make this a healthy chicken stir fry, while crispy almonds add some crunch!
Preparation Time10 min
Cooking Time25 min
Ingredients
- 1 pound skinned, boned chicken
- For Marinade:
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 egg white
- For Stir Fry:
- 1 cup vegetable oil
- 5 slices fresh ginger root
- 3 green onions, chopped in 1-inch lengths
- 1 green pepper, chopped in 1-inch pieces
- 1/2 cup whole bamboo shoots, diced
- For Sauce:
- 1 tablespoon rice vinegar or white vinegar
- 2 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/3 cup crisp almonds (see below)
- For Crisp Almonds:
- 4 cup oil for deep frying
- 1 cup almond halves
Instructions
- Dice chicken into 1 inch cubes.
- Combine salt, pepper, cornstarch, soy sauce, and egg white in a medium bowl; add chicken & mix well. Let stand 30 minutes.
- Heat oil in a wok over high heat for 30 seconds. Add chicken to oil. Stir-fry for 30 seconds until very lightly browned.
- Remove chicken with a slotted spoon; drain well and set aside.
- Remove oil from wok except 2 tablespoons. Reheat oil over medium heat for 30 seconds.
- Add ginger, green pepper, onion, and bamboo shoots to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender.
- Combine vinegar, soy sauce, wine, salt, sugar, and cornstarch in a small bowl; mix well and add to wok. Bring to a boil.
- Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce.
- Add crisp almonds; mix well and serve hot.
Crisp Almonds:
- Heat oil in a wok over medium heat to 350 degrees F.
- Add almonds and stir 2-3 minutes until golden brown.
- Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using.