Almond Boneless Chicken Recipe

Name: Almond Boneless Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the gravy; 2 teaspoons peanut or vegetable oil; 2 cloves minced garlic; 2 tablespoons oyster sauce; 3 tablespoons soy sauce; 4 cups chicken broth; 1 8 ounce can sliced water chestnuts, drained; 3 to 4 tablespoons cornstarch mixed with about 5 tablespoons water to make a slurry; 2 to 3 ounces of sliced almonds; For the chicken and putting it all together; 4 6 to 8 ounce skinless, boneless chicken breasts; 1 cup white rice flour; 1/2 cup all purpose flour; 8 to 10 ounces club soda; 1 egg, beaten; 1/2 teaspoon salt; 1/4 teaspoon white pepper; Vegetable or peanut oil for pan frying; A handful of snow or sugar snap peas; The gravy; The reserved sliced almonds; Shredded lettuce(iceberg is traditional) and hot cooked rice for serving

Servings: persons

For the gravy
2 teaspoons peanut or vegetable oil
2 cloves minced garlic
2 tablespoons oyster sauce
3 tablespoons soy sauce
4 cups chicken broth
1 8 ounce can sliced water chestnuts, drained
3 to 4 tablespoons cornstarch mixed with about 5 tablespoons water to make a slurry
2 to 3 ounces of sliced almonds
For the chicken and putting it all together
4 6 to 8 ounce skinless, boneless chicken breasts
1 cup white rice flour
1/2 cup all purpose flour
8 to 10 ounces club soda
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
Vegetable or peanut oil for pan frying
A handful of snow or sugar snap peas
The gravy
The reserved sliced almonds
Shredded lettuce(iceberg is traditional) and hot cooked rice for serving

1
In a sauce pan, heat the oil and gently saute the garlic for a minute or so until it becomes fragrant. Add the oyster and soy sauces, along with the chicken broth and water chestnuts.
2
Bring the mixture up to the boil. Crush all but about 2 tablespoons of the sliced almonds.(you'll use those for garnish) and add the crushed ones to the pan. Stir in the slurry and whisk to thicken. Turn off the heat and set aside.
3
Whisk together the 2 flours, salt and pepper. Whisk the beaten egg with a few ounces of the club soda and then whisk that into the flour mixture, adding more club soda as needed to make a relatively thin batter.
4
Slice the chicken breasts lengthwise in half or thirds, depending on their size. Heat the oil in a large skillet, dip each piece of chicken into the batter and fry for about three minutes on each side until lightly golden. Place the pieces of chicken on a baking sheet and bake in a 400F oven for about 15 minutes.
5
While the chicken is baking, re heat the gravy to boiling and stir in the snow or sugar snap peas.
6
Plate each serving by placing a scoopful of hot rice down and then some shredded lettuce over. Place 2 or 3 pieces of the chicken on top followed by the gravy and garnished with a few sliced almonds. Pass more soy sauce if desired.

1366

kcal

Calories

Fat

115

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the gravy, 2 teaspoons peanut or vegetable oil, 2 cloves minced garlic, 2 tablespoons oyster sauce, and more.

Yes, Almond Boneless Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Boneless Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions