Velvet Chicken With Fried Almonds and Broccolini

Name: Velvet Chicken With Fried Almonds and Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 -600 g skinless chicken breasts, sliced into strips; 1 liter water; 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 2 tablespoons peanut oil or 2 tablespoons vegetable oil, extra; 100 g sliced almonds; 2 teaspoons ginger, flinely sliced; 2 bunches Broccolini, blanched; 1 egg white; ½ teaspoon salt; 1 tablespoon rice wine or 1 tablespoon dry sherry; 1 tablespoon cornflour

Servings: persons

500 -600 g skinless chicken breasts, sliced into strips
1 liter water
1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 tablespoons peanut oil or 2 tablespoons vegetable oil, extra
100 g sliced almonds
2 teaspoons ginger, flinely sliced
2 bunches Broccolini, blanched
1 egg white
½ teaspoon salt
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon cornflour

1
To coat the chicken lightly whisk the egg white in a large bowl but do not let it go frothy.
2
Whisk in the other coating ingredients.
3
Add the chicken strips and mix well and refrigerate for 30 minutes.
4
Bring the water and 1 tbsp of oil to the boil in a wok.
5
Add the chicken and keep stirring to separate the strips until the chicken pieces turn white, which should take less than a minute.
6
Remove chicken and put into a colander and shake off liquid.
7
Heat half the extra oil in the pan and fry the flaked almonds until golden.
8
Scoop onto paper towels.
9
Wipe out the wok.
10
Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute.
11
Add the blanched broccolini for a few seconds and then serve with almonds scattered over.

20951

kcal

Calories

526

Fat

Carbs

3886

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

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 11 ingredients. The key ingredients include: 500 -600 g skinless chicken breasts, sliced into strips, 1 liter water, 1 tablespoon peanut oil or 1 tablespoon vegetable oil, 2 tablespoons peanut oil or 2 tablespoons vegetable oil, extra, and more.

Yes, Velvet Chicken With Fried Almonds and Broccolini 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!