The Recipe Room

The Chinese takeaway just down the road from me serves a great spicy almond chicken which I can never seem to get enough of, so this week I decided to try and make my own.  This hot and spicy chicken with almonds recipe is the result, and while I have to admit it’s almost nothing like the original, it is definitely very tasty!

Make sure you buy the best chicken breasts and almonds you can (preferably organic), as this really does make all the difference. (Feeling nutty this week? I also recommend this chicken stir-fry with ginger and cashews.)

You Need:

For the chicken:

• 650g skinless and boneless chicken breasts, cut into 2.5cm cubes
• 2tbsps olive oil
• 250g water chestnuts
• 125g  unsalted almonds

For the marinade:

• 1tsp sesame oil
• 1tsp arrowroot
• 2tbsps wheat-free tamari sauce
• 2tbsps sherry or red wine

For the vegetables:

• 4–5 cloves garlic, minced
• 1tbsp peeled and  grated fresh ginger
• 3 green onions, chopped

For the sauce:

• 125ml chicken broth
• 1tbsp brown rice syrup
• 2tbsps wheat-free tamari sauce
• 2tbsps Worcestershire sauce
• 1.5tsps arrowroot

Steps:

1. Begin by making the marinade. Combine the sesame oil, arrowroot, wheat-free tamari and sherry/red wine and place in a re-sealable plastic bag or a large bowl with a lid.
2. Submerge the chicken in the liquid and marinate in the refrigerator for at least an hour.
3. While the chicken is marinating, prepare the veggies. Mix together the garlic, ginger and green onions. Set aside.
4. Combine all the ingredients for the chicken sauce in a separate bowl and mix very well. Set aside.
5. Take the chicken out of the marinade and place it in a medium-size frying pan that has been heated over medium-high heat.
6. Sauté, turning often, for about 5 minutes, or until cooked through. Set aside.
7. In a large frying pan, heat the olive oil, add the vegetables, and sauté for 2 to 3 minutes. Add the chicken sauce and cook for 1 to 2 minutes or until the mixture is thick. Keep stirring to avoid burning.
8. Add the cooked chicken and toss to cover well.
9. Add the water chestnuts and the almonds.
10. Heat through and serve over rice or rice noodles.

 

Ready In:  90 minutes

Serves:  6

Difficulty:   3 out of 5

Tags: almonds, arrowroot, brown rice syrup, chicken breasts, chicken broth, fresh ginger, garlic, gluten-free, Hot and Spicy Chicken with Almonds, olive oil, onions, red wine, sesame oil, sherry, tamari, water chestnuts, Worcestershire sauce

This entry was posted on Tuesday, 17 April, 2012 at 11:56 am by Jack Williams and is filed under Less than 90 mins, Main Courses, Meal for 6 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.