Chicken With Almonds Chinese


Chicken with Almonds Chinese is a main dish that is made with chicken and almond sauce. This dish is popularly eaten by people living in the Philippines, Indonesia, Malaysia and Thailand. The beauty of this dish lies in the skin of the chicken which is crispy and gives a different texture than the other types of dishes we usually cook.

Almond Chicken: the original Chinese recipe
Total time: 20 Min

Difficulty: Low

Serves: 4 people

500 g
as much as it is needed
2 cm of fresh root
100 ml
100 ml
Chicken with almonds is a second course of Chinese cuisine consisting of small soft chicken pieces wrapped in a creamy sauce and characterized by a tasty mix of soy sauce, ginger and almonds. To cook it, you will need a wok.
Chicken with almonds is ideal for a dinner with friends, even a standing dinner, served alone or with basmati rice.

How to Make the Best Almond Chicken Recipe

Peel the ginger (1) and cut it into small cubes (2), then peel and slice onion (3) and garlic.

Clean the chicken breasts from any cartilage and bones, cut them into small cubes (4), flour them (5) and remove the excess of flour by sifting them (6).

In a non-stick frying pan or wok, add oil, heat it over a low flame, and add ginger (7), sliced onion (8) and finally garlic (9).

Toast the almonds in a small pot or in the oven. When the onion is browned, add the chicken (10) and let it brown too. Simmer with soy sauce (11), add a glass of chicken broth and then add the previously toasted almonds. Let it cook for a few more minutes over a slow flame, stirring often.

What to serve with chicken with almonds
You can eat chicken with almonds alone or you can serve it with white rice but – according to the most classical tradition – it would be perfect to serve it with basmati rice.

To make even more delicious the dish served with rice, do not overly dry the sauce you create during preparation. If you want to get more of it, you just need to increase the amount of soy sauce (not the salty one, though) and hot water.

How to store almond chicken
If put in hermetically sealed containers the chicken with almonds can be stored in a refrigerator for up to two days, and it can also be frozen but for no more than one month.

Chicken and almonds

A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women’s Weekly Chinese Cooking Class book.NOV 30, 2010 2:00PM

  • 30 mins cooking
  • Serves 6


Chicken and almonds

  • 4 chicken breast fillets
  • 1 teaspoon salt
  • 1 tablespoon cornflour
  • 1 egg white
  • 1 1/2 tablespoon dry sherry
  • oil for deep-frying
  • 6 shallots
  • 125 gram (4oz) mushrooms
  • 1 carrot
  • 1/2 x 230g can bamboo shoots
  • 3 sticks celery
  • 1 teaspoon grated green ginger
  • 2 tablespoon oil, extra
  • 60 gram (2oz) blanched almonds
  • 1 tablespoon cornflour
  • 1 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 chicken stock cube
  • 1 tablespoon dry sherry


Chicken and almonds

  • 1Slice mushrooms roughly. Slice celery diagonally. Cut shallots into 2.5cm (1in) pieces. Slice bamboo shoots thinly, cut into 1cm (½ in) strips. Peel and dice carrot.
  • 2Remove any skin from chicken fillets and cut meat into 2.5cm (1in) pieces, combine with salt, cornflour, lightly beaten egg white and sherry. Mix well.
  • 3Deep-fry chicken pieces in hot oil until just changing colour, drain well.
  • 4Heat extra oil in pan, add almonds, fry until golden brown. Remove from pan, drain on absorbent paper.
  • 5Meanwhile, make sauce. Blend cornflour with water, soy sauce, sherry and crumbled stock cube. Stir over medium heat until sauce boils and thickens.
  • 6Add grated ginger and diced carrots to pan, fry gently one minute, add remaining vegetables, saute until tender but still crisp, stirring occasionally, add chicken, heat through. Add sauce, mix through, stir in almonds.


Chinese Almond Chicken created by Nif_H



  • 1chicken breast (cut into small cubes)
  • 2garlic cloves (minced)
  • 1teaspoon gingerroot (minced or grated)
  • 3tablespoons soy sauce
  • 1teaspoon cornstarch
  • 4ounces almonds (slivered or halved)
  • 4ounces snow peas (sliced)
  • 5ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced)
  • 1teaspoon cornstarch
  • 14cup chicken broth
  • 14cup sherry wine or 1/4 cup white wine
  • 2teaspoons sugar


  • Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
  • Mix sauce ingredients together in small bowl, set aside.
  • Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
  • Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
  • Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
  • Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
  • Stir together until sauce thickens slightly.
  • Serve with rice or noodles.

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