Almond chicken, the perfect recipe to prepare it at home in a flash, just like in the best Chinese restaurants, and it only takes 10-15 minutes to prepare a tasty and very delicious recipe with chicken breast, finally not the usual cutlet, even though I guarantee that I love preparing it this way or with quick breading. But every now and then it’s nice to vary, plus I really like Chinese cuisine, so every now and then I like to propose exotic dishes, like pineapple chicken or like today almond chicken, with soy sauce that gives it this particular color, and a truly unique taste. If you are more traditionalist, try the lemon scaloppine or orange or more savory mushroom ones.
Here are some of my favorite chicken recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All Seasons
Ingredients for 4 people
- 1.76 lbs chicken breast
- 5.3 oz peeled almonds
- 1 slice white onion
- to taste fresh ginger
- 0.88 oz soy sauce
- 1 oz white wine
- to taste olive oil
- to taste salt
- to taste flour
Tools
- Cutting Board
- Knife
- Pan
- Small Bowl
Preparation of Almond Chicken: How to Make it Tender and Tasty
In a non-stick pan, toast the almonds on low heat for a minute or two, turning them with a wooden spoon to prevent burning, then set them aside and continue with the recipe in the same pan.
Start by placing a little olive oil in a non-stick pan over low heat with chopped onion and fresh ginger. If you don’t have ginger, you can skip it, or if you have powdered ginger, you can use a little directly on the chicken.
Meanwhile, cut the chicken into pieces on a cutting board with a sharp knife. Flour it and remove the excess flour, then place it in the pan to brown with the golden onion. Increase the heat.
Sauté the chicken in the pan, so it seals on all sides and browns a bit. At that point, deglaze with white wine, cover for a few seconds, then remove the lid and let it evaporate completely. You can also skip using the wine.
Dilute the soy sauce with a little water, pour it over the browned chicken, add the almonds, cover with a lid, and let it cook for a few minutes over high heat.
Add salt only at the end, because the soy sauce is already salty, so use salt sparingly, tasting if it’s enough.
Enjoy your almond chicken as soon as it’s ready, hot and steaming, also excellent reheated, the taste remains the same. Serve it slightly creamy, with the sauce formed by the soy and the flour used to flour the chicken.
If you prefer, you can also use rice flour instead of all-purpose flour or 0 flour.
Keep in mind that the chicken shouldn’t stay in the pan for too long, otherwise it loses its tenderness. If it’s more convenient, prepare the chicken bites before turning on the heat, but flour them only at the end, so the chicken doesn’t take up too much flour and stays nice and dry for a better cooking result, staying well attached to the meat.
