This Chicken with Almonds recipe is an ode to a childhood favorite
This recipe is one that I grew up eating on a regular basis. We ordered it at our favorite Chinese restaurant, and my mom made it at home often. I have been after this recipe for many years. It was written in a cookbook by my mom, then lost. 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.
Why this recipe works so well
I know cooking recipes from different cuisines can be daunting. There are so many specialty ingredients that can be daunting to collect, especially if you don’t use them often. I have made this recipe using easy to find sauces and ingredients. It still has amazing flavor, but this chicken with almonds is very approachable. I have also listed a few substitutions and variation in the recipe notes below to make this even easier.
There are some steps to create the classic chicken with almonds you grew up on
If you follow a few key steps this will turn out great every time you make it. You need to fry the almonds before adding them. Adding simple blanched almonds will not give the same flavor or texture. Another thing to keep in mind is the succession of steps. Cooking all the ingredients in the correct order, and for the correct amount of time keeps the chicken tender and the vegetables vibrant and crunchy. This isn’t a difficult recipe, but it requires some attention to detail.
Chicken with Almonds
- 1 pound boneless chicken, thinly sliced thighs or breast fillets
- 1 tbsp ginger crushed
- 2 tbsp oil flavorless
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp chilli flakes
- 1/2 tsp sugar or brown sugar
- 1 cup peas
- 1/2 onion, cut into squares
- 1/2 cup carrots sliced
- 1 cup blanched almonds pan fried
- 1/4 cup green onions, sliced for garnish
For the sauce
- 1 cup chicken stock
- 1 tbsp vinegar
- 1 tbsp soy sauce low sodium preferred
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1/2 tsp sesame oil
- 1 tbsp corn starch
- Heat the oil in a wok and sauté the chicken with the ginger. Then add the seasonings and sauté until the chicken is cooked through, approximately 8 minutes. Add in the chopped vegetables and sauté for just two minutes, so their colors intensify, but they don’t lose their crunch.
- In a small bowl add the ingredients listed under sauce. Mix until everything is dissolved. Add the sauce to the chicken and let it come to a boil. Lower the flame and let it simmer for 3-4 minutes, until it thickens slightly and the bubbles around the edges become larger.
- For the almonds, in a small frying pan add 1/2 tsp of oil and saute the almonds until they turn a light golden brown. Sprinkle over a pinch of salt, toss, then add them to the chicken and garnish with the sliced green onions. Enjoy with steamed rice or egg fried rice.
Have you tried this classic takeout recipe?
I love hearing your feedback! Did you try this recipe? If you did, I’d love to know how it turned out in the comments below!Add to favorites