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Chicken with Almonds     HT   MC    60mins

Serve 4     Hot   Poultry  Nuts  Main Course  Dairy free



4-6 Boneless Chicken Breasts

1 tbsp Cornflour

3 tbsp Soy Sauce

Salt & Pepper

1 teasp Caster Sugar

2 tbsp Oil

100g/4oz Split Almonds

2 tbsp Stock




1. Remove the skin from the chicken and cut into thin bite sized strips.


2. In a bowl, mix together the cornflour, soy sauce, salt, pepper and caster sugar then add the chicken and stir well to coat thoroughly.


3. Heat 1 tbsp of oil in a heavy pan and gently brown the almonds, turning occasionally. Remove the almonds from pan with a slotted spoon. Set aside.


4. Pour the remaining oil into the saucepan. Add the chicken and stir fry over a high heat for 5 minutes until browned and cooked through.


5. Return the almonds to the pan and add the stock. Cook for a further 5 minutes. Serve immediately.




More Chicken Recipes  |  General Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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