Almond Delight Chicken Food

CHICKEN WITH ALMOND SAUCE

Steps:

• 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
• 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
• 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

ALMOND DELIGHT

Steps:

• Mix coconut, slivered almonds, brown sugar, plain flour, and melted butter. Spread out on cookie sheet and brown in 325 degrees F oven for 45 minutes, stirring occasionally.
• Mix vanilla instant pudding mix and sweet milk. Beat until thick. Fold into Cool Whip. Cool.
• Spread 1/2 of browned almond mix in bottom of long Pyrex baking dish or oblong pan (reserve the rest). Pour pudding in and then spread rest of topping on. Chill for 4 hours or longer.

MANDARIN ORANGE CHICKEN DELIGHT

Steps:

• Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
• Blend well and set aside.
• Combine flour with salt and pepper in a shallow pie pan.
• Set aside.
• Trim off any fat and white veins from chicken breasts and slice each breast into about three strips.
• Dry between double layers of paper towels.
• Heat butter and oil in large skillet or wok over medium-high heat.
• Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
• Reserve browned pieces on a plate lined with paper towels.
• When all chicken is browned, pour sauce into wok or skillet.
• Place chicken in the sauce and turn to coat.
• Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
• Turn several times during cooking to coat evenly with sauce.
• Meanwhile, prepare rice.
• When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
• Sprinkle with your chosen garnish and serve over rice.

ALMOND DELIGHT ICE CREAM

Steps:

• Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
• Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
• Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Steps:

• Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

CHINESE ALMOND CHICKEN RECIPE - (4/5)

Steps:

• Season chicken with salt and sherry. Allow to sit for at least 15 minutes. Prepare sauce by whisking together the cornstarch and water in small sauce pan over low heat until smooth. Gradually add the chicken broth and continue to whisk until completely mixed. Add mushrooms, butter, soy sauce, and bouillon granules bring mixture to a boil stirring constantly. Boil 1 minute, then set aside and just keep warm. Prepare the batter by beating together cornstarch, flour, baking powder, egg, and water until smooth. Coat the seasoned chicken in the batter and fry at 375 for 5-7 minutes until golden brown on all sides. Set aside on paper towels to absorb excess oil... or just lightly coat a baking sheet with the oil and bake at 350 for 30-45 minutes. Cut chicken into small strips and lay on a bed of lettuce if using. Sprinkle with almonds and green onions, then spoon sauce over chicken and serve.