Almond Chicken Recipe

This recipe of Almond Boneless Chicken combines all the goodness of almond when cooked with chicken. The dish could be used to serve eight people. It may be sounding a bit costly; however, it is very good for health and has more medicinal values in it.

Ingredients required

For preparing chicken

  • Six, Chicken Breast halves
  • 2 quarts of oil for frying
  • Pepper and salt to taste
  • For preparing the batter
  • 1 cup of flour
  • 1 cup of cornstarch
  • 1/4teaspoon each of baking soda, baking powder
  • 1/4 cup each of milk and oil
  • One egg
  • 1 1/2 cups of water
  • For preparing the gravy
  • 1/3 cup each of sliced mushrooms, water chestnuts and bamboo shoots
  • 3 cups of chicken broth
  • 1 1/2 tablespoons each of soy sauce and oil
  • 4 tablespoon of cornstarch
  • 3 tablespoon of water
  • Small bunch of celery stalk, finely diced
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • For the garnishing
  • 4 whole green onions, sliced thinly
  • 1/4 head iceberg lettuce, crosswise sliced
  • 1/4 cup of sliced almonds, toasted
  • Preparation method

    For butter flying the chicken breasts, place the smooth sides down on the cutting board. You can remove the smooth sides and save for use later. Turn the breasts over; slice the breast in half widthwise to the outer edge. Open the breast along the fold keeping the edges intact. Slice the breasts in such a way that they are uniformly cut in thickness so that cooking evenly takes place. Salt and pepper are to be sprinkled and set aside. Whisk in a large bowl, egg, oil, milk and water and stir in the baking powder, cornstarch, flour and baking soda until they incorporate as a mixture. Heat the oil in a deep fryer to 350 degrees F. Dip the chicken pieces in the batter, allowing the excess batter to drip off. Fry the Chicken in batches for about 7 minutes, until they are golden brown. Remove chicken from the oil and drain using paper towels.

    Heat the oil in a wok over high heat, add celery and stir-fry for 3 minutes. Add mushrooms, bamboo shoots and water chestnuts and stir for another five minutes. Now, add chicken broth, oyster sauce, soy sauce, sugar and salt and bring to a medium boil. Cook for about 5 minutes and continue to stir the mixture. Reduce the heat to low and allow simmering for about five minutes until the sauce thickens to form gravy. Allow it to be warm by keeping in low heat. Cut the chicken into slices and top it over lettuce arranged on a platter. On top of the chicken spoon the gravy, sprinkle the sliced green onions, and roasted almond. The dish goes best with steamed rice.

    General Tips

    Fill up on cooked dried beans, prunes, pears, figs, oats and nuts. All are good sources of soluble fiber, the kind that turns to gel in the intestines and helps to soften the stool. Flax seeds are also rich in fiber and contain omega-3 fatty acids.