30 Minute Almond Chicken Recipes

30-MINUTE ALMOND CHICKEN

Steps:

• Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
• Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

30 MINUTE ALMOND CHICKEN

Steps:

• Toss Chicken with Dressing in plastic bag or container with lid.
• Add Chicken with Dressing to large nonstick skillet on medium-high heat and cook 4 minutes on each side (or until browned).
• Stir in Broth and bring to a boil.
• Cover and Simmer for 10 Minutes.
• Add Beans and cook 5 Minutes or until Chicken is cooked through.
• Remove Chicken from skillet (I removed the green beans also).
• Add Rice and Almonds and Remove from heat, cover and let stand for 5 minutes.
• Seat Chicken on Green Beans over the Almond-Rice.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

ALMOND CHICKEN

Steps:

• Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
• Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
• Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
• Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

30-MINUTE GARLIC-ALMOND CHICKEN UNDER A BRICK

Steps:

• Preheat a heavy skillet over medium heat; preheat oven to 400°.
• In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
• Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
• Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
• Place the breasts in the skillet skin side down; top them with another smaller skillet.
• Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
• Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.