Follow these steps for perfect results
chicken thighs
cubed
scallions
diced
whole almonds
toasted
gingerroot
finely chopped
cornstarch
mixed with water
soy sauce
salt
brown sugar
egg white
rice wine
peanut oil
Cut the chicken into 1 cm cubes.
Marinate the chicken in rice wine, egg white, soy sauce, brown sugar, and salt for 20 minutes.
Toast the almonds until they are speckled brown.
Dice the scallions into 2 cm pieces.
Finely chop the ginger.
Mix the cornstarch well in one Tbsp. cold water to create a slurry.
Heat a pan for 30 seconds on high heat.
Add peanut oil and heat the pan for 30 seconds more.
Add the marinated chicken and cook for 7 minutes, stirring continuously.
Add the toasted almonds, diced scallions, and chopped ginger.
Cook the mixture for 2 minutes, stirring occasionally.
Incorporate the cornstarch slurry into the pan.
Lower the heat to low.
While stirring, cook the mixture for one minute until all ingredients are lightly glazed.
Pour the contents of the pan onto a heated plate and serve immediately.
Expert advice for the best results
Ensure chicken is evenly cut for consistent cooking.
Toast almonds to enhance flavor and crunch.
Adjust soy sauce and sugar to taste.
Serve immediately for best texture and flavor.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Arrange chicken and almonds attractively on a plate.
Serve with steamed rice.
Serve with stir-fried vegetables.
Complements the savory and slightly sweet flavors.
Discover the story behind this recipe
Represents cross-cultural culinary influences.