Chicken Almond Ding Recipes

CHINESE ALMOND CHICKEN STIR-FRY

Steps:

• Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
• Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.

CHICKEN ALMOND GUY DING

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.

CHICKEN ALMOND DING

Steps:

• 1. Remove bones and skin from chicken breasts cut chicken into 1/2-inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl stir in chicken. Cover and refrigerate 30 minutes.
• 2. Cut carrots into 1/2-inch pieces. Place carrots in boiling water heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.
• 3. Heat vegetable oil (1 inch) in wok to 325°. Add chicken pieces fry until chicken truns white, stirring to separate pieces. Remove chicken from wok drain. Wash and thoroughly dry wok.
• 4. Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until golden brown. Remove almonds from wok drain on paper towels. Add onion, garlic and gignerroot stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots and mushrooms stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling cover and cook 2 minutes. Stir in cornstarch mixture, cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions.

CHICKEN ALMOND DING RECIPE

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 for about 3 to 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 for approximately 4 to 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 the sauce has thickened.
• Stir in the almonds and serve immediately over rice if desired.

ALMOND GUY DING

Steps:

• 1. Prepare all ingredients before starting to cook.
• 2. Heat wok (or large frying pan) on high heat - add oil. Add garlic and ginger. When the wok starts to smoke put in meat. Stir until white and remove from pan.
• 3. Stir-fry in order: onion, celery, peas, mushrooms, seasonings and soy.
• 4. Add cornstarch to a bit of water. Add chicken back to stir-fried vegetables and mix. Add chicken stock, cornstarch mixture and stir until thick.
• 5. Add nuts and a squirt of oil. Serve. I like to serve over rice.

CHICKEN ALMOND DING RECIPE

Steps:

• First of all, whisk the Chicken Broth, Cornstarch, Rice Vinegar, Hoisin sauce, Sugar, Soy Sauce in a bowl and set aside.
• Now take a large pan and heat the Vegetable Oil over medium-high heat, then put the Chicken seasoned with Salt and Black Pepper in it.
• Stir occasionally and cook it for about 3 to 5 minutes per side until Chicken turns brown.
• Then add Garlic to the pan and cook it for 30 seconds.
• Then add Vegetables into the pan, and while stirring occasionally cook it for 4 to 5minutes until the vegetables become crisp-tender. Then sprinkle some Salt and Pepper on Vegetables.
• Add Chicken Broth mixture to the saucepan, bring it to boil on high heat, and cook it for 1 minute to thicken the sauce.
• The recipe is ready, just stir in the Almonds and serve it immediately. If desired, serve it with Rice.