Chicken Almond Stir Fry Food

CHICKEN-ALMOND STIR-FRY

Steps:

• Toss chicken with cornstarch and 1 Tbsp. dressing; cover. Refrigerate 15 min.
• Heat large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is done, stirring frequently. Add vegetables and remaining dressing; cook 5 min. or until heated through. Stir in nuts.
• Serve over rice.

CHICKEN ALMOND DING

Steps:

• In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, rice vinegar, sugar and hoisin sauce; set aside.
• In a large pan heat the oil over medium high heat. Season the chicken generously with salt and pepper and add it to the pan. Cook, stirring occasionally, until chicken is cooked through and browned, about 3-5 minutes per side.
• Add the garlic to the pan and cook for 30 seconds.
• Add the vegetables to the pan along with 2 teaspoons of water. Cook, stirring occasionally, until vegetables are crisp tender, approximately 4-5 minutes depending on the size of your vegetables. Season the vegetables with salt and pepper to taste.
• Add the chicken broth mixture to the pan and turn the heat up to high and bring to a boil. Cook for 1 minute, or until sauce has thickened.
• Stir in the almonds and serve immediately, over rice if desired.

ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
• Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.

MY CHICKEN ALMOND STIR FRY

Steps:

• Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
• Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
• Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
• Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
• Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.

ALMOND CHICKEN VEGETABLE STIR FRY

Steps:

• Measure and prepare all ingredients prior to beginning to cook.
• Slice chicken breasts into bite-size pieces, set aside.
• Drain bamboo shoots.
• Cut celery on the bias.
• Slice mushrooms.
• Cut onion into 8ths- separate pieces.
• Mince fresh ginger root and garlic together, set aside.
• At about 350F, toast almonds for about 2 minutes.
• Set aside.
• Stir together the broth & soy sauce.
• In a separate bowl, stir together the water and corn starch.
• At medium high heat, heat oil and salt in wok until hot.
• Add salt, stir to dissolve.
• Stir in garlic and ginger, cook about 10 seconds.
• If you scorch these, turn off heat, dump and re-do this step.
• Add chicken.
• Cook and stir until almost done, about 5 minutes.
• Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
• Cook and stir another minute.
• Add bamboo shoots.
• Stir in broth mixture, cover and reduce heat.
• Simmer about 3-5 minutes, or until vegetables are done.
• Stir in water-cornstarch mixture, heat until thickened.
• Top with toasted almonds, serve over rice.

SNOW PEA, CHICKEN AND ALMOND STIR-FRY

Steps:

• Combine the ginger, garlic, sesame oil and Chinese five spice together in a large bowl. Add the chicken and onion and allow it to marinate for atleast 15 minutes.
• Heat half a teaspoon of peanut oil in a hot wok and add the almonds, cooking until lightly toasted. When done, remove them from the pan and set aside.
• Add 1/4 of the chicken mix to the wok, frying until nice and golden. When done remove from the wok and set aside. Repeat with the remaining batches.
• Heating the remaining peanut oil, add the snowpeas and baby corn to the wok and stirfry until done to your liking. Add in the cooked chicken mixture, along with the oyster sauce and ketchap manis. Stirfry until the sauce thickens (this should take a minute or so).
• Serve on a bed of rice, topped with corriander.

CHICKEN & ALMOND STIR-FRY

Steps:

• Heat a wok over moderately high heat. Spray chicken with oil. Stir-fry chicken in batches for 1-2 minutes or until seared. Transfer toa bowl.
• Spray capsicum and choy sum with oil. Stir-fry capsicum for 1 minute. Add chicken and choy-sum. Stir-fry 1 minute.
• Add stock, tamari and garlic to wok. Bring to boil; stir-fry for 1-2 minutes more or until choy sum wilts. Remove from heat. Add onion, basil and chilli. Add noodles and toss to combine. Season with salt.
• Spoon into bowls and sprinkle with almonds.