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chicken with almonds
Sconce&Scone

Chicken with Almonds

This tastes just like that classic Chicken with Almonds we all grew up having, but it's way better than takeout!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Wok

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

Variations. You can use any vegetables you enjoy, but the classics are onions, carrots and peas. You can substitute the vegetables listed for bell peppers, broccoli, or bamboo shoots (I've only ever used the canned ones). If you don't have sambal oelek you can use sriracha. 
Balance the spices. This recipe isn't overly spicy or salty, but always taste and adjust according to your personal preference. 
Tips to get the gravy right. If the gravy gets too thick you can always loosen it up with a splash of chicken stock or water. If I don't have homemade stock I just dissolve a chicken cube in water. It has great flavor either way. I use half a cube for 1 cup of water. 
The crunchy almonds. If you're going to add the almonds, you should add them the right way. Lightly frying the almonds and adding a pinch of salt elevates their flavor and texture, making this dish memorable.