Ingredients
CHICKEN BREAST
700 gr
PEELED ALMONDS
80 gr
SOY SAUCE
80 ml
GINGER ROOT
10 gr
RICE WINE
1/2 glass
SPRING ONION (GREEN PART)
1
SEED OIL
q.s.
CORN STARCH
q.s.
SALT
q.s.
Chicken with almonds is a typical Chinese cuisine preparation, a specialty that is always present on the menus of oriental restaurants, ideal to serve both as a second course and as a single dish combined with a portion of pilaf or basmati rice. This is one of the most loved and replicated recipes in the West, along with Cantonese rice and steamed ravioli, prepared here by our Michele Ghedini with a few simple ingredients: chicken breast bites, peeled almonds, soy sauce, spring onion and ginger root.

To bring it to the table, you just need to brown the meat, cut into regular cubes and sprinkled with corn starch, in a pan with a base of seed oil, sliced ​​spring onion and fresh ginger in strips, then blend it with rice wine and soy sauce and then enrich it with toasted almonds: you will thus obtain a creamy, tasty dish with a guaranteed crunchy effect, perfect to serve for a themed lunch or dinner in the company of guests.

The corn starch will form a delicious and irresistible cream during cooking. If you prefer, you can replace it with potato starch or flour, while instead of rice wine you can opt for a dry white wine and then choose shallots as an alternative to spring onions.

For convenience we used a normal non-stick pan but if you have one in the pantry, for a result faithful to the original, our suggestion is to use a wok: the traditional cast iron pot which, thanks to its particular oval shape, with a flared and high wall, will allow uniform and quick cooking of the chicken, sealing it perfectly on the outside, and leaving it tender and juicy in the center.

Discover how to prepare almond chicken by following the step-by-step explanations and precious advice of Michele Ghedini. If you liked this recipe, also try the spring rolls and the sweet and sour pork.

How to prepare almond chicken
Step 1
Place the almonds on a baking tray with baking paper 1 and toast them in a hot oven at 170 °C for about 10-15 minutes, being careful not to burn them.

Step 2
In the meantime, brown the spring onion cut into rounds and the ginger root cut into thin strips in a non-stick pan with a drizzle of seed oil 2.

Step 3
Debone the chicken, skin it and cut the breast into cubes of about 2 cm on each side 3.

Step 4
Transfer the diced chicken to a bowl and cover the meat entirely with corn starch 4.

Step 5
Add the chicken to the spring onion sauce, season with salt and brown for a few moments, then add the rice wine and moisten with the soy sauce 5.

Step 6
Continue cooking for about 15 minutes, stirring occasionally with a wooden spoon 6.

Step 7
A few minutes before the end, add the toasted almonds 7 and mix carefully.

Step 8
Arrange the almond chicken on a serving dish 8, bring to the table and serve.

Storage
The almond chicken can be stored in the fridge, in an airtight container, for a maximum of 2 days.