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Prep Time1 hour
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Cook Time15 minutes
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Serving4
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Sometimes you just feel like a nut. Or, like tossing together a stir-fry with whatever ingredients appeal to you in the moment. This dish was delicious, so fun to make and so appealing on the platter. Unlike the dishes you might order in a Chinese American restaurant, this one has as many almonds as you like… as many or as few carrots as you want… and the MOST delightfully silky and tender velveted chicken. If you learn the technique of velveting proteins in Chinese cooking you can make the most wonderful dishes with the ingredients you prefer.
Ingredients
Marinade for Chicken
Sauce
Stir Fry with Almonds
Directions
VELVET THE CHICKEN: Cut the chicken tenderloins in bite sized chunks. Mix the marinade ingredients in a small bowl. Add the chicken and massage the marinade into the chicken. Put the bowl in the frig for no more than an hour. Meanwhile, bring a big pot of water to the boil. Take the chicken out of the frig and drop the chunks into the boiling water. Immediately turn off the heat beneath the pot. Let the chicken sit for about a minute. It should be white, with no pink showing. But remember you are going to cook the chicken again! So, drain the chunks in a colander and set aside for the moment.
Make the SAUCE: Stir together the sauce ingredients and set aside.
Chop the vegetables: Mince the garlic and ginger, and chop the other vegetables and have everything ready for when you start the stir fry.
Heat the wok over medium high to high heat. Swirl a little neutral oil in the wok. Fry the garlic and ginger. Add the vegetables. (Maybe drizzle a little sherry down the sides of the wok). Stir, stir, stir!
Add the chicken. Stir!
Add the sauce. Stir! Add the cashews at the end so that they don't get mushy.
Add a TBS. or so of cornstarch slurry (that's about a TBS. of cornstarch mixed with water to make a slurry that looks like thin Elmer's glue). It will thicken your sauce almost immediately.
Serve with rice!
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