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Almond Chicken

18 Jan

Today’s recipe comes from “Quick & Easy Chinese: 70 Everyday Recipes” by Nancie McDermott.

Continuing my theme of Asian food that I started with last week’s red beef curry, today’s dish comes from the more northern and much larger nation of China. When I chose this recipe, I was definitely thinking of a different kind of Almond Chicken – the breaded type you get with a sort of gravy from Chinese take-out restaurants. When I read over the directions, I realized that wasn’t the case, but I went ahead and made it anyway.

Again, I came across an ingredient that I wasn’t sure I’d be able to find, with the sliced bamboo shoots. And again, I was pleasantly surprised to find them in the Asian Foods aisle of my local Meijer. Say what you will about supermarkets, but Meijer keeps its food selection stocked as hell, and as an amateur cook, I greatly appreciate it. One more note before we start this 14-ingredient recipe: I doubled everything when I made mine, so if your portions are looking much more meager than the ones in my pictures, that’s why. I did this because buying the ingredients for this recipe proved to be more expensive than usual (what with the dry sherry, and the $4 tube of fresh ginger I got), so I wanted to make the money go further and feed me for a few days. The giant stash of Almond Chicken in my fridge is a testament to this plan’s success.



  • 12 ounces boneless, skinless chicken breast
  • 2 tablespoons soy sauce
  • ¼ cup chicken stock
  • 1 tablespoon dry sherry or Shaoxing rice wine
  • 2 teaspoons cornstarch
  • 1 teaspoon Asian sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons chopped fresh ginger
  • ½ cup chopped onion (½-inch chunks)
  • ½ cup chopped green bell pepper (½-inch chunks)
  • ⅓ cup sliced bamboo shoots
  • ¾ cup dry-roasted, salted almonds
  • ¼ cup chopped green onion
Almond Chicken 1

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