Non Gamstop CasinosNon Gamstop Casinos

Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &� Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

�

Chicken with Almonds���� HT�� MC �� 60mins

Serve 4���� Hot�� Poultry �Nuts� Main Course� Dairy free

�

Ingredients:

4-6 Boneless Chicken Breasts

1 tbsp Cornflour

3 tbsp Soy Sauce

Salt & Pepper

1 teasp Caster Sugar

2 tbsp Oil

100g/4oz Split Almonds

2 tbsp Stock

�

Instructions

�

1. Remove the skin from the chicken and cut into thin bite sized strips.

�

2. In a bowl, mix together the cornflour, soy sauce, salt, pepper and caster sugar then add the chicken and stir well to coat thoroughly.

�

3. Heat 1 tbsp of oil in a heavy pan and gently brown the almonds, turning occasionally. Remove the almonds from pan with a slotted spoon. Set aside.

�

4. Pour the remaining oil into the saucepan. Add the chicken and stir fry over a high heat for 5 minutes until browned and cooked through.

�

5. Return the almonds to the pan and add the stock. Cook for a further 5 minutes. Serve immediately.

�

�

�

More Chicken Recipes� | �General Prep & Cooking Times��

�

�

Overseas Visitors:������� If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.��

�

Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.

�

Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

�

�

� �

Click here to ask a culinary question

More information about this recipe

�Follow us��

Share�

�

Key techniques

Chop to � To cut into pieces of approximately the same size.
Brown� to �-� To fry in very shallow� fat� over a high heat in order to colour the food and seal in the juices.

Saut�� - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

�

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

�

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes�

General Poultry & Game Prep & Cooking Times��

Game Seasons UK

�Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

�

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

�

�

�International Recipes�|� Special Diets� |� Reference Pages��|���Conversion Charts��|� History of� Food� �|� Ingredients�� |� Table Settings� | UK Food Shopping Directory�|� Videos�
�

About Us� |� Contact Us� |� � Private Privacy��|�� Media Resources��|� Links� |� Sitemap� |��Printing Recipes� |�� Abbreviations on this site��

�

This Web Site was designed and created by Recipes4us.co.uk. Copyright � 2000 to date [Recipes4us] All rights reserved.

�Some Photos � www.fotolia.co.uk

�