Chicken with Almonds

This recipe is one that I have been after for many years. It was written in a cookbook, then ripped out and placed in another, then it was misplaced and lost forever. Then one day, I was in the kitchen, about to fix up some Spicy Chicken Manchurian, when I decided I was going to attempt making Chicken with Almonds from memory. I vaguely remembered my mom making it, and with just half of the ingredients in mind, I began mixing and experimenting with sauces until I had my “Aha!” moment, and it was definitely worth the effort! I’m sure it’s not exactly the same recipe, considering the array of ingredients I used that my mom never did, but it tastes just like it, and that’s more than good enough for me! This recipe is so simple to pull together, as all my recipes are, and I promise you, if you have all your ingredients out in front of you, this will come together in 15-20 minutes. That’s a weeknight meal miracle, isn’t it? So here it is, Chicken with Almonds, in all it’s glory.

Here’s what you’ll need for 3-4 servings:

1 pound chicken fillets(thigh or breast fillets), thinly sliced

1 Tblspn crushed ginger

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp chilli flakes

1/2 tsp sugar

1 bell pepper, cut into squares

1/2 onion, cut into squares

1/2 cup sliced carrots

1 cup chicken stock

1 Tblspn vinegar

1 Tblspn soy sauce

1 Tblspn oyster sauce

1 Tblspn sambal oelek

1/2 tsp sesame oil

1 Tblspn cornstarch

1 cup blanched almonds

green onions, for garnish

Start off by sautéing the chicken with the ginger in a wok with some oil. Then add the seasoning and sauté until the chicken is cooked through. Add in the vegetables and sauté for just two minutes, so their colors intensify, but they don’t lose their crunch. In a small bowl mix together the chicken stock, vinegar, soy sauce, oyster sauce, sambal and sesame oil. Stir in the cornstarch.

Add the sauce to the chicken and let it come to a simmer. Then cook it on low for 3-4 minutes, just until it starts to thicken(if it gets too thick add in a splash of water or chicken stock to loosen it up). In a separate pan toast the blanched almonds in 1/2 tsp oil until they turn golden brown(keep an eye on them, they burn quickly!). Sprinkle over a pinch of salt, then add on top of the chicken along with sliced green onions. Serve hot with steamed rice.

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