Oriental style chicken with almonds

Chicken with almonds

Today I bring you this recipe for chicken with almonds in the oriental style, one of the best known dishes on the menu of the Chinese restaurants that we usually go to. Preparing this dish is really simple and it is one of those recipes that allows you to use things from the fridge that you don't really know how to use. The touch of soy brings the perfect spark to this simple dish made from chicken and vegetables.

As an accompaniment you can serve a boiled rice in the traditional way, to which you can give a small touch of pan to make it looser. This recipe will get you out of more of a hurry if you receive unforeseen visits, as you can see below, the preparation is more than simple, so let's get to work!

Oriental style chicken with almonds
Oriental style chicken with almonds

Author
Kitchen: Oriental
Recipe type: Breakfast
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 2 free-range chicken breasts
  • A zucchini
  • One onion
  • Two carrots
  • 100 grams of raw almonds
  • a teaspoon of sugar
  • 100 ml of soy sauce
  • extra virgin olive oil
  • 1 chicken bouillon cube
  • A tablespoon of cornmeal (cornstarch)
  • shawl

Preparation
  1. First we are going to prepare the chicken, since it needs at least 30 minutes of mashing.
  2. We wash the breasts well and dry with absorbent paper, remove the excess fat.
  3. We cut the chicken into small cubes, with an ideal size to eat in one bite.
  4. We put the chicken dice in a container and add the soy sauce and sugar.
  5. We stir well and reserve in the refrigerator for about half an hour.
  6. Meanwhile, we are preparing the vegetables, peel and wash the carrot, onion and zucchini.
  7. Cut the carrots into thin sticks, the onion into medium squares, and the zucchini into small cubes.
  8. Now, we put a frying pan on the fire with a drizzle of oil and sauté the almonds for a few minutes, reserve.
  9. In the same pan, sauté the onion and carrot, add a little salt and cook for about 7 or 8 minutes, reserve.
  10. Using the same pan, fry the zucchini last until golden brown and set aside.
  11. We remove the chicken and put in the same pan with all the juice from the maceration, cook for about 5 minutes.
  12. Then we add the vegetables and almonds.
  13. Add a chicken broth tablet and the cornstarch dissolved in a glass of water.
  14. Let it cook for about 10 minutes, if the sauce is too thick, add water until you get the desired thickness.

Notes
Use unsalted soy sauce so that it is not too tasty, if the one you have has salt, reduce the mash by adding half a glass of water.

 

 


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