The Chicken Strips with Almonds and Soy Sauce are simply delicious and easy to prepare. They can also become a complete meal if served with delicious plain basmati rice: the classic oriental-style chicken with almonds. However, I don’t add any thickener to create the sauce, but if you like, you can always add half a teaspoon of cornstarch along with the soy sauce. Delicious not only when freshly made but also cold, perfect for serving when it’s very hot. The garlic glaze that I spread over the entire surface of the pan can be skipped if it’s not to your taste, but I assure you it adds a nice touch. However, if you are intolerant or allergic, skip it carefully.
For the procedure, I made a small video, available on the pages of Facebook Instagram and Pinterest.
If you like meat strips in general, don’t miss the following recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.5 lbs thinly sliced chicken breast
- 2 large carrots
- 2 large celery stalks
- 4 tbsps extra virgin olive oil
- 2.8 oz sliced almonds
- 4 tbsps low sodium soy sauce
- 1 clove garlic
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
How to Prepare Chicken Strips with Almonds and Soy Sauce
To prepare Chicken Strips with Almonds and Soy Sauce, organize your work area with all the necessary tools and pre-measured ingredients.
This way, you’ll have everything at hand, and your work will be easier and faster.
Stack the chicken breast slices and, with a sharp knife, cut them into strips about 3/4 inch wide.
Peel the carrots, wash the celery, and slice them both into strips a few millimeters thick.
Remove the skin from the garlic clove, rub it over the entire surface of the non-stick pan, add the extra virgin olive oil, and heat it.
Add the carrots and celery and sauté for about one or two minutes, then add the chicken strips.
Cook for about 20 minutes, keeping a medium-high flame to prevent boiling the meat, until the chicken is nicely golden.
Five minutes before turning off the heat, add the SOY SAUCE, the low sodium one, the sliced almonds, and mix well.
Serve your Chicken Strips with Almonds and Soy Sauce hot, accompanied by plain Basmati rice.
Tips, Variations, and Storage
The chicken strips with almonds keep very well in the refrigerator for two or three days, but in glass or ceramic containers with an airtight seal.
You can then reheat them in the microwave or in a bain-marie.
They can also be frozen to keep them longer, and then consumed when needed.
If you don’t like soy sauce, even the low sodium one, you can always just add regular salt.
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