Almond Chicken

Name: Almond Chicken
Yield: Serves 4 to 6
Cuisine: Trinidad & Tobago
Ingredients: 4 oz. mushrooms, sliced; 8 oz. tin bamboo shoots, drained and chopped; 2 teaspoons salt; ½ cucumber, peeled and coarsely chopped; 8 oz. tin water chestnuts, drained and sliced; 2 medium carrots, scraped and coarsely chopped; 1 small onion, chopped; 3 tablespoons peanut oil; 3 spring onions, chopped, using green and white parts; 3 boned chicken breasts, thinly sliced; Butter or oil; 4 oz. whole blanched almonds; 3 tablespoons soy sauce

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This dish has a very strong Asian influence, not uncommon in Trinidad. The technique of stir-frying is not difficult. Food is fried quickly at a high temperature while being stirred constantly. A little liquid is added and the cooking quickly finished.

Ingredients

3 boned chicken breasts, thinly sliced
3 tablespoons peanut oil
1 small onion, cho

Americas
Trinidad & Tobago
Main course
Gluten-free
Caribbean

Method

Heat the oil in a heavy frying pan or wok and stir-fry the chicken over brisk heat for 3 minutes. Add the onion, spring onions, cucumber, carrots, water chestnuts, mushrooms, bamboo shoots and salt and cook stirring constantly over brisk heat, for about 5 minutes longer. Pour soy sauce over the mixture and cook without stirring for 1 minute more. Meanwhile, sauté the almonds in a little butter