Helen's Chicken Almond Stir Fry
Submitted by mob
Chicken almond stir-fry with bok choy, snow peas, water chestnuts, bamboo shoots, and a soy-ginger glaze. Topped with golden wok-toasted almonds and served over rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHelen’s chicken almond stir-fry is a textbook wok dish: every vegetable cut to the same ¼-inch dice, everything cooked in stages at screaming-hot heat, and a glossy cornstarch glaze tying it all together at the end.
Bok choy, snow peas, water chestnuts, bamboo shoots, and celery give you a range of textures from crisp to crunchy. The almonds get toasted first in the hot oil until golden, then removed and added back on top at the very end so they stay crisp and do not go soft in the sauce.
Ginger and garlic hit the oil for just 30 seconds, long enough to bloom but short enough to avoid burning. The ginger comes out before the chicken goes in, so its flavor infuses the oil without charring into bitterness.
Chef Tips
- Dice everything before you start cooking. Wok cooking moves fast, and there is no time to chop once the oil is hot.
- Get the wok truly screaming hot before adding oil. A drop of water should vaporize instantly. That heat is what gives stir-fry its signature sear.
- Cook the chicken in a single layer and let it sit for a moment before stirring. Moving it constantly prevents browning.
- Stir the cornstarch slurry right before pouring it into the wok. Cornstarch settles to the bottom of the bowl in seconds.
Variations
- Swap the chicken for sliced pork loin or beef sirloin for a different protein.
- Add a tablespoon of oyster sauce to the soy sauce mixture for deeper umami.
- Toss in a handful of cashews instead of almonds for a richer, sweeter nut flavor.
Ingredients
Directions
Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper.
In a separate bowl, combine remaining stock and cornstarch.
Set aside.
Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water Chestnuts into ¼ inch cubes.
Keep chicken separate. String and trim peas.
Combine diced vegetables, snow peas, bamboo shoots and celery.
Heat wok over high heat til drop of water sizzles into steam.
Add oil, heat and add almonds; stir fry for about 2 min or til just golden.
With slotted spoon, remove almonds and set aside.
Reheat oil and add ginger and garlic and stir fry 30 seconds.
Remove ginger and add chicken.
Stir fry for 2 minutes. Add all vegetables and toss to coat with oil.
Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or til vegetables are tender but crisp and chicken cooked through.
Stir cornstarch mix and pour into wok.
Stir fry uncovered for 30 seconds or til ingredients are glazed.
Transfer to heated platter and serve topped with almonds.
Serve over rice.
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