Evening Edge
What’s For Dinner?
DEL.ICIO.USAlmond Chicken - from John Kessler
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Here's a very simple recipe for almond chicken that does away with all the subtlety and healthfulness of authentic Chinese cooking but somehow zeroes in on the yum factor.
-- John Kessler
Hands on time: 12 minutes Total time: 12 minutes Serves: 4
Ingredients:
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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
Instructions:
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 in a bowl and add the chicken strips, one by one, turning each to dredge.
Heat about 1/3 inch of oil in a large, heavy-bottomed skillet, such as cast iron, over medium-high heat. Add the chicken strips, one by one, and let brown slightly on each side. Don’t worry about cooking the chicken through. Remove the chicken to a plate.
Empty all but 1 tablespoon oil from the pan. Add the onion and ginger and stir until onion begins to turn translucent. Add the chicken broth and scrape bottom of pan to loosen any caramelized bits. Add the soy sauce and mirin. Bring to a boil, add chicken and any pooled juices, and reduce heat until mixture simmers. Stir in nuts and let mixture simmer for 3 to 4 minutes, until sauce begins to thicken. Taste and adjust seasoning. (More soy sauce? More mirin?) Stir in green onions and serve immediately.
Heat about 1/3 inch of oil in a large, heavy-bottomed skillet, such as cast iron, over medium-high heat. Add the chicken strips, one by one, and let brown slightly on each side. Don’t worry about cooking the chicken through. Remove the chicken to a plate.
Empty all but 1 tablespoon oil from the pan. Add the onion and ginger and stir until onion begins to turn translucent. Add the chicken broth and scrape bottom of pan to loosen any caramelized bits. Add the soy sauce and mirin. Bring to a boil, add chicken and any pooled juices, and reduce heat until mixture simmers. Stir in nuts and let mixture simmer for 3 to 4 minutes, until sauce begins to thicken. Taste and adjust seasoning. (More soy sauce? More mirin?) Stir in green onions and serve immediately.
Notes:
This recipe calls for mirin, which is the sweetened cooking sake that Japanese cooks always pair with soy sauce for that sweet-salty Japanese flavor axis. Or you can sweeten it with a little wine or white vermouth with a big pinch of brown sugar. Serve with white rice.
Nutrition:
Per serving: 397 calories (percent of calories from fat, 55), 24 grams protein, 20 grams carbohydrates, 1 gram fiber, 24 grams fat (3 grams saturated), 49 milligrams cholesterol, 905 milligrams sodium.
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