Chinese Chicken Almondine Recipes

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CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Make and share this Chinese Almond Chicken recipe from Food.com.

Provided by BakinBaby

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken breast (cut into small cubes)
2 garlic cloves (minced)
1 teaspoon gingerroot (minced or grated)
3 tablespoons soy sauce
1 teaspoon cornstarch
4 ounces almonds (slivered or halved)
4 ounces snow peas (sliced)
5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced)
1 teaspoon cornstarch
1/4 cup chicken broth
1/4 cup sherry wine or 1/4 cup white wine
2 teaspoons sugar

Steps:

  • Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
  • Mix sauce ingredients together in small bowl, set aside.
  • Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
  • Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
  • Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
  • Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
  • Stir together until sauce thickens slightly.
  • Serve with rice or noodles.

Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

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.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

EASY CHICKEN ALMONDINE



Easy Chicken Almondine image

This another family favorite here. My kids aren't to found of the almonds on top so I do leave them off sometimes. The flavors of this one dish meal are wonderful.

Provided by Daydasa

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
35 Ritz crackers, crushed
1 (2 ounce) package sliced almonds
1/2 cup butter or 1/2 cup margarine, melted
1 cup cheddar cheese, shredded

Steps:

  • Boil chicken on stove top until no longer pink.
  • Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
  • In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
  • Spread soup sour cream mixture on top of chicken.
  • Add shredded cheese, then layer with crushed Ritz crackers.
  • Pour melted butter over crackers. Sprinkle almonds on top.
  • Bake at 350 degrees for approximately 25 minutes, until bubbly.

CHICKEN AMANDINE



Chicken Amandine image

I don't remember where this recipe came from but it is quick, easy, and good...the three things that I am always looking for in a recipe. Served with rice and broccoli, it is much requested meal.

Provided by Denise in da Kitchen

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
margarine or butter
1/3 cup sliced almonds
2 tablespoons lemon juice
parsley sprig (to garnish)

Steps:

  • On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
  • In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
  • Remove chicken to platter.
  • In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
  • Stir in lemon juice.
  • Spoon sauce over chicken.
  • Garnish with parsley sprigs.

CHICKEN ALMONDINE



Chicken Almondine image

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Steps:

  • In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

CHICKEN ALMONDINE



Chicken Almondine image

Make and share this Chicken Almondine recipe from Food.com.

Provided by Chicagopm

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 chicken breast halves, boned
1/2 cup chablis or 1/2 cup other dry wine (apple juice may be used as a subsitute)

Steps:

  • Saute almonds in butter in a large skillet over medium heat until lightly browned.
  • Remove with a slotted spoon, reserving butter in skillet.
  • Set almonds aside.
  • Combine flour, rosemary salt and pepper.
  • Dredge chicken in flour mixture.
  • Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
  • Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
  • Remove chicken to a serving platter, reserving juices in skillet.
  • Set chicken aside and keep warm.
  • Bring juices to a boil; stir in reserved almonds.
  • Spoon almond mixture over chicken.

CHICKEN AMANDINE



Chicken Amandine image

With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1 tablespoon butter
1 package (6 ounces) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen french-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

Steps:

  • In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

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