I like to recreate some of my favorite Chinese take out dinners at home because I know what I’m putting in my skillet and it’s way more affordable! This was always a go to of mine because it tastes sooo good! What I like about making this dinner at home is that I use big cubes of chicken vs. the chicken pieces that come in the take out order. The crunchy pieces of celery with the marcona almonds add the perfect crunch to this dinner! Serve it over rice and enjoy!
Almond Chicken
4
servings15
minutes20
minutesIngredients
*For the Chicken*
1 1/2 lbs 1 1/2 Boneless Skinless Chicken Breast
2 Tbsp 2 Corn Starch + 2 Tbsp for slurry
2 Tbsp 2 Avocado or Olive Oil
S&P to taste
*For the Pan Sauce*
1/2 cup 1/2 Chicken Stock
1/4 cup 1/4 Soy Sauce
1 tsp 1 Minced Ginger
1 tsp 1 Toasted Sesame Oil
3 3 Cloves Garlic Grated
*For the Stir Fry Add Ins*
1 1 Small Yellow Onion
4-5 4-5 Stalks Celery Cut into 1″ Chunks
8 oz 8 Sliced, Water Chestnuts
4 oz 4 Marcona Almonds
Scallions and Sesame Seeds for Garnish
Directions
- To begin, cube your chicken and salt and pepper. Place in ziplock bag or bowl and add 2 Tbsp cornstarch and oil. Massage into chicken and let sit for at least 15 minutes before sautéing
- Add 2 Tbsp of olive or avocado oil to your preheated skillet on medium high heat and add your chicken. Brown on both sides then remove from skillet on to a plate
- Add your onion and celery into your skillet and sauté until softened. Add chicken back to skillet and stir to combine. Add water chestnuts and stir
- Combine ingredients for pan sauce and add to skillet. Mix 2 Tbsp corn starch with 2 Tbsp of water and shake well. Add slurry to bubbling pan sauce to thicken. Stir in Marcona almonds and serve over rice
Notes
- You can add in whatever you’d like in this stir fry! Make it yours with your favorite veggies! Want to add a kick of heat? Throw in a good pinch of red pepper flake.