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Almond Chicken


Yield

Makes 4 servings

Ingredients

1/3 cup blanched whole almonds
1 pound boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon red pepper flakes
3/4 cup chicken broth
1/4 cup soy sauce
4 teaspoons cornstarch
4 large ribs bok choy (about 3/4 pound)
2 tablespoons peanut or vegetable oil, divided
2 medium carrots, thinly sliced
Chow mein noodles or hot cooked rice

Preparation

  1. Preheat oven to 350°F. Spread almonds on baking sheet. Toast 6 to 7 minutes or until golden brown, stirring once. Set aside.
  2. Cut chicken into 1-inch pieces. Toss chicken with garlic, ginger and red pepper flakes in medium bowl. Marinate chicken at room temperature 15 minutes.
  3. Blend chicken broth and soy sauce into cornstarch in small bowl until smooth.
  4. Cut bok choy stems into 1/2-inch pieces. Cut leaves crosswise into halves.
  5. Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Remove and set aside.
  6. Heat remaining 1 tablespoon oil in wok; add bok choy stems and carrots. Stir-fry 5 minutes or until vegetables are crisp-tender. Stir broth mixture and add to wok along with bok choy leaves. Stir-fry 1 minute or until sauce boils and thickens.
  7. Return chicken along with any accumulated juices to wok; heat through. Stir in almonds. Serve over chow mein noodles.

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