Go Back Email Link
Chinese chicken with roasted almonds in a glossy savoury sauce, served with vegetables in a bowl on a white timber surface, with chopsticks, a napkin and a glass of water.

Chinese Chicken with Roasted Almonds

A quick and colourful Chinese-style stir-fry with tender chicken, crisp veggies and roasted almonds. Fresh, fast and perfect for weeknights.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Course: Dinner
Cuisine: Chinese
Keyword: chicken with almonds, Chinese chicken stir fry, Chinese take away at home, Easy Stir-fry, easy weeknight dinner
Servings: 4
Author: Feed Me Kate

Equipment

  • Wok or large frying pan

Ingredients

VELVETED CHICKEN

  • 2 large chicken breast fillets, cut into bite size pieces (approximately 600g)
  • 1 tablespoon water
  • ¾ teaspoon bi-carb soda (not baking powder)
  • 1 teaspoon chicken stock powder
  • 1 teaspoon vegetable oil
  • ¼ teaspoon ground white pepper

STIR-FRY

  • ¼ cup vegetable or canola oil (divided)
  • 2cm piece fresh ginger, cut into thin slices
  • 1 onion, cut into large cubes
  • 1 carrot, halved lengthways and sliced on the diagonal
  • 1 small head broccoli, cut into small florets
  • ½ red or green capsicum, cut into bite size pieces
  • 2 spring onions, cut into 4cm lengths (optional)
  • ⅓ cup oven roasted whole almonds (see tips below)
  • 1 teaspoon sesame oil

SAUCE

  • 1 teaspoon caster sugar
  • 1 tablespoon Chinese cooking wine
  • 2 tablespoons soy sauce
  • ¼ cup oyster sauce
  • ¾ cup prepared chicken stock
  • Pinch ground white pepper

CORNFLOUR SLURRY

  • 1 tablespoon cornflour
  • 2 tablespoons water

Instructions

VELVETED CHICKEN

  • Place chicken into a bowl with bi-carb soda, water, chicken stock powder, oil and pepper. Using your hands, mix well to combine. Set aside.

MAKE THE SAUCE

  • To make the sauce, combine all ingredients in a jug or small bowl and set aside.

CORNFLOUR SLURRY

  • Combine cornflour and water in a small bowl. Set aside.

STIR FRY

  • Heat a wok or large frying pan over high heat until hot. Add 1 tablespoon of the oil and swirl to coat pan. Add half the chicken and stir-fry for 3-4 minutes or until lightly golden and nearly cooked through. Remove chicken and set aside. Repeat process with a further 1 tablespoon of oil and remaining chicken. Set aside.
  • Heat the remaining oil in the wok, add ginger, onion, carrot and capsicum, stir-fry for 2 minutes. Add the broccoli and spring onions (if using), stir-fry a further 2 -3 minutes, adding a splash of water if required. Return all chicken to the wok and toss well to combine.
  • Add the sauce and toss for a further 2 minutes. Pour in the cornflour slurry (give it a quick stir beforehand to loosen) and allow it to come to the boil and the sauce has thickened. Stir through the almonds and sesame oil. Remove from heat and serve with steamed rice 😀

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. SHAOXING WINE (AKA CHINESE COOKING WINE)
    Shaoxing wine is now widely available in the Asian aisle of most major supermarkets like Coles and Woolworths, as well as in Asian grocers. If you can’t find it, a good substitute is dry sherry, which offers a similar flavour profile in stir-fries and sauces..
  3. ROASTED WHOLE ALMONDS
    You can use oven roasted almonds from the supermarket (quicker and easier), or simply roast raw ones if thats what you have. To roast raw almonds, spread them on a baking tray and cook in a 180°C oven for 5–6 minutes, or until they smell toasty and are lightly golden in colour.
    If you prefer blanched almonds, roast them the same way, or toast them in a dry frying pan, stirring often. The oven method gives the most even colour and the best result.