Almond Chicken

Recipe by Lalaloob

This Cantonese restaurant favorite is easy enough to make at home


Outstanding! I prepared this recipe, as I always do before rating, precisely as described on the published version. Anything else, it seems to me, is not a "fair" rating. Why would you ever again order this Cantonese favorite at a restaurant, when Lolly has shared her recipe with us? She's an accomplished chef: Please, please check "her page" and view all of her "published" recipes. Lolly: Thanks for your recipe!

Ingredients Nutrition


  1. Dice chicken into 1-inch cubes. Combine marinade ingredients in a medium bowl.
  2. Add diced chicken; mix well. Let stand 30 minutes.
  3. Heat oil in a wok over high heat 30 seconds.
  4. Add chicken to oil.
  5. Stir fry 30 seconds unti lightly browned.
  6. Remove chicken with a slotted spoon; drain well and set aside.
  7. Remove oil from wok except 2 tablespoons.
  8. Reheat oil over medium heat 30 seconds.
  9. Stir-fry ginger slices 30 seconds, remove and discard.
  10. Add green onion, green pepper and bamboo shoots to oil.
  11. Stir-fry for 1 or 2 minutes until vegetables are crisp-tender.
  12. Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.
  13. Bring to a boil. Add chicken to boiling sauce.
  14. Stir-fry until chicken is coated with sauce.
  15. Add almonds; mix well and serve hot.
  17. 4 cups oil for deep frying.
  18. 1 cup blanched almond havles.
  19. Heat the oil, add nuts and stir 2 to 3 minutes until golden brown. Remove and drain and use in your dish.

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