Monday, February 3, 2014

Stir Fry Almond Chicken

Stir Fry Almond Chicken

1 lb of chicken cut or slices to bite size
Marinate with
1 ½ T soy sauce
2 T oyster sauce
1 T rice vinegar
1 T sugar
2 cloves of minced garlic
1 t of pepper flake for spicy stir fry (optional)
Marinate for 1 hour
 For the vegetable
1 stalk of celery thinly slices
1/4 of white onion thinly slices
1 small carrot thinly slices
1/3 to 1/2 cup of toasted almond (you can use any kind of almond but make sure it is toasted)
1/3 to 1/2 cup of no salt chicken broth or water
1 green onion cut to small pieces
2 T of oil for stir fry

Heat a wok or fry pan until hot
Add oil to pan then add the marinate chicken (all the marinate liquid) and carrot stir fry for about 3 minutes until all the marinate liquid gone and the chicken is no longer pink, but still not cook yet
Now add celery and some chicken broth or water to pan mix well stir fry until the chicken is almost done then add white onion mix well, continue to cook until the chicken is done.
Turn the heat off now adds toasted almond and green onion to pan and mix well.
Serve hot with steam rice. You can also use cashew nut for this recipe,

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