Almond Chicken

Name: Almond Chicken
Ingredients: 1/3 c. blanched whole almonds; 1 lb. boneless chicken; 2 cloves garlic, minced; 1 tsp. minced fresh ginger; 1/4 tsp. crushed red pepper flakes; 3/4 c. chicken broth; 1/4 c. soy sauce; 4 tsp. cornstarch; 4 large ribs Bok Choy; 2 Tbsp. oil; 2 medium carrots, thinly sliced; chow mein noodles or cooked rice

12 ingredients

18 steps

Ingredients

1/3 c. blanched whole almonds
1 lb. boneless chicken
2 cloves garlic, minced
1 tsp. minced fresh ginger
1/4 tsp. crushed red pepper flakes
3/4 c. chicken broth
1/4 c. soy sauce
4 tsp. cornstarch
4 large ribs Bok Choy
2 Tbsp. oil
2 medium carrots, thinly sliced
chow mein noodles or cooked rice

Directions

1

Preheat oven to 350°.
2

Spread almonds on baking sheet and roast for 6 to 7 minutes until golden brown, stirring once.
3

Cut chicken into 1-inch pieces.
4

Mix garlic, ginger and red pepper in a bowl; add chicken.
5

Let stand for 15 minutes.
6

Blend broth, soy sauce and cornstarch in a small bowl, mix until smooth.
7

Cut woody stems from Bok Choy leaves.
8

Slice stems into 1-inch pieces and tops crosswise into halves.
9

Heat wok or large skillet over medium heat.
10

Add 1 tablespoon oil and heat until hot, add chicken mixture.
11

Stir-fry for 3 minutes and remove.
12

Add 1 tablespoon oil to pan, then Bok Choy and carrots; stir-fry for 5 minutes.
13

Add broth mixture to wok along with Bok Choy.
14

Stir-fry 1 minute until thickens.
15

Return chicken and heat through.
16

Stir in almonds.
17

Serve over rice or noodles.
18

Makes 4 serving.