Almond Chicken - from John Kessler


2 boneless, skinless chicken breasts (about 12 ounces) 1/2 teaspoon salt Cornstarch, as needed (about 1/2 cup) Vegetable oil, for frying (about 3/4 cup) 1 medium onion, chopped 1 teaspoon grated fresh ginger 1/2 cup low-sodium chicken broth 2 to 3 tablespoons soy sauce 2 to 3 tablespoons mirin (or dry white wine sweetened with a big pinch of brown sugar) 1/4 cup toasted almond slivers 1/4 cup chopped green onions


Trim The Chicken Of Any Icky Bits. Holding The Knife At An Angle (not Straight Down), Cut The Chicken Into Broad, Flat Strips. Cut Any Very Large Strips Into Two. Heap The Chicken Into A Pile On Your Cutting Board And Toss With Salt. Place The Cornstarch

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