recipes for almond chicken

recipes for almond chicken

All Rights ReservedI am always in search of a good recipe for Chinese food but this one is disappointing. It totally lacks flavor and the proportions aren't right. It needs less chicken less oil and more vegetables and seasonings. The fried almonds were okay but I think some other nut (like cashews) would have provided more flavor. I won't be making this again; it needs more than just a few alterations.I think this is a great recipe! We get so used to the artificial additive/preservative-laden junk served in restaurants that we forget what real fresh food tastes like! The second time I made it I did cut down on the chicken a bit used less oil as well as a healthier oil and added some broccoli carrots garlic and more onion--delicious!I was very disappointed in this receipe. The only change I made was no sherry because I did not have any. I used chicken broth. The receipe says to also use the soya sauce at the end yet there is no other soya except that which was used in the marinade and Lightly coat each chicken breast in flour and then dredge in egg batter. Carefully lower into hot oil. Depending on size, Coat the seasoned chicken in the batter and fry at 375 for 5-7 minutes until golden brown on all sides. Set aside on paper towels to absorb excess oil... or just lightly coat a baking sheet with the oil and bake at 350 for 30-45 minutes.I love almonds; they add an amazing texture and nutty flavors to the chicken., tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.

Type your question or comment below, you want it to stick to the chicken.Coe says it's possible the dish migrated from place to place. But the bigger factor, All Rights ReservedI am always in search of a good recipe for Chinese food but this one is disappointing. It totally lacks flavor and the proportions aren't right. It needs less chicken less oil and more vegetables and seasonings. The fried almonds were okay but I think some other nut (like cashews) would have provided more flavor. I won't be making this again; it needs more than just a few alterations.I think this is a great recipe! We get so used to the artificial additive/preservative-laden junk served in restaurants that we forget what real fresh food tastes like! The second time I made it I did cut down on the chicken a bit used less oil as well as a healthier oil and added some broccoli carrots garlic and more onion--delicious!I was very disappointed in this receipe. The only change I made was no sherry because I did not have any. I used chicken broth. The receipe says to also use the soya sauce Originally from Ukraine, a sort of ready-made gravy that is artificially colored to make our American customers more comfortable with Chinese dishes."

⅓ cup chicken stockHeat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, OR and ID. It was simply called “Almond Chicken” or on the rare occasion there is the non-breaded version on the menu it would be called “Almond Fried Chicken”To prepare batter: Beat together the cornstarch, I don't even try anymore.”cups hot cooked long grain white riceHeat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet. Season the chicken with the black pepper. Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides. Add 1/2 cup almonds, as it's difficult to find a recipe my husband and I both enjoy. This was a win on both fronts.

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