A simple, light almond chicken recipe ready in less than half an hour to bring a tasty and slightly different main course to the table.
The original Chinese version would actually require, besides CHICKEN, ALMONDS and SOY SAUCE, other ingredients like bamboo shoots and rice wine and a long marination of the chicken, but since those elements are not always easy to find and I always have little time, I opted for this quicker ALMOND CHICKEN recipe that is no less delicious.
A dish that, if served with pilaf rice, becomes a perfect one-dish meal that will win over the whole family.
And let’s not forget that the presence of almonds also makes it a healthy recipe thanks to the anti-inflammatory properties of this nut and the presence of magnesium and potassium.
Small bites of chicken breast, flavorful and tender, wrapped in a creamy soy sauce and enriched with toasted almonds: a main course of indescribable goodness ideal for a family dinner or an evening with friends.
All you have to do is try cooking it with me. And if you love chicken and/or Chinese cuisine also take a look at
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Chinese
- Energy 361.67 (Kcal)
- Carbohydrates 8.54 (g) of which sugars 2.30 (g)
- Proteins 40.69 (g)
- Fat 18.42 (g) of which saturated 1.97 (g)of which unsaturated 8.05 (g)
- Fibers 1.68 (g)
- Sodium 984.10 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 lb chicken breast
- 1 tsp vegetable oil (peanut or sunflower)
- 1 1/2 egg white
- 1/4 cup water
- 2 tbsp potato starch
- 1 pinch salt
- white pepper (or black, a pinch)
- 2 oz peeled almonds
- as needed peanut oil (for toasting the almonds)
- 1 1/6 cup water
- 4 tbsp soy sauce (light + 1 dark)
- 2 tbsp peanut oil (for cooking the chicken)
- as needed potato starch (diluted in a little water to thicken the sauce)
Tools
- 1 Wok Wok Petra
METHOD
Cut the chicken breast into bite-sized pieces, trying to make them all the same size so they cook in the same time. Put them in a colander and rinse with a little water: this will make them more tender. Transfer the chicken pieces to a bowl and add: the egg whites, the vegetable oil, a pinch of salt and ground pepper. Also add the potato starch (about 2 tbsp) dissolved in the water (1/4 cup) and mix well with a spoon. Cover with plastic wrap and let the chicken rest in the marinade for 10 minutes.
Meanwhile, toast the almonds. To do this, heat a generous amount of oil in a wok (or a tall, narrow saucepan); the temperature to avoid burning the almonds should be about 356°F. Then fry the almonds in the hot oil for no more than 1 minute. Drain them from the oil with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Bring a pot of water to a boil; once it reaches boiling, plunge the marinated chicken in and blanch it for 2 minutes. At this point drain it with a slotted spoon and set aside. Now you can assemble all the ingredients for ALMOND CHICKEN. Reheat the pan or wok, add the peanut oil and the chicken, and stir over high heat for 1 minute. Add the water (1 1/6 cup) and the soy sauce (light and dark), continuing to stir until they are well combined. Add the toasted almonds and mix, then turn off the heat. Off the heat add the potato starch diluted in a little water, stir and return to the heat until you reach a creamy consistency (about a couple of minutes). Plate and serve accompanied by Basmati Rice.
STORAGE
Almond chicken can be stored in the refrigerator for up to 2 days in an airtight container.
NOTES AND TIPS
COOKING METHOD: According to the traditional recipe, almond chicken should be cooked in a wok, the high-edged pan typical of Asian cuisine, because it allows more even cooking. If you don’t have one you can safely use a non-stick frying pan as I did.
SOY SAUCE: Why two different types of soy sauce? Dark soy sauce is used to give color, while light soy sauce provides the flavor. But if you only have one of the two, it will be fine as well.
TIPS: If you add a teaspoon of peanut oil at the end of cooking the dish will take on a nice glossy color.
VARIATIONS: The authentic almond chicken recipe includes bamboo shoots, available at ethnic grocery stores and in well-stocked supermarkets, but if you can’t find them it will be delicious without them as well.
To make it a one-dish meal I recommend serving it with plain Basmati rice as in China.
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ALMOND CHICKEN: HISTORY AND CURIOSITIES
Almond chicken is undoubtedly one of the first recipes to arrive in Italy from the East and one of the most beloved: it has become an icon on Italian tables. Legend has it that the idea to combine chicken with almonds came to a cook of the Empress’s court of the Qing Dynasty. Why? It seems an old sage advised the Empress, who complained of feeling constantly tired, to eat Chinese cabbage to strengthen the immune system. But cabbage was a peasant food and it would have been inappropriate to include it in a royal family’s recipe. So the court chef cooked quail (later replaced by chicken) with almonds, which had similarly beneficial health properties.
FAQ (Questions and Answers)
How many calories does almond chicken have?
An average portion of Almond Chicken is about 5–7 oz (150–200 g) and provides approximately 415 kcal.
