Name: Chicken and Almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 g barbecued cooked chicken; 1/2 cup onion diced; 1 cup French fresh beans chopped; 1/2 cup celery stalk diced; 1 clove garlic; 220 g canned mushroom; 2 tbs oil; 1 tbs ginger; 250.00 ml chicken stock (liquid); 2 tbs cornflour; 1 tbs soy sauce; 1/2 cup blanched almonds

by beezneez Last updated on 05/05/2025

This is as tasty as you would find in a Chinese restaurant.

- beezneez

Ingredients

500 g barbecued cooked chicken
1/2 cup onion diced
1 cup French fresh beans chopped
1/2 cup celery stalk diced
1 clove garlic
220 g canned mushroom
2 tbs oil
1 tbs ginger
1 cup chicken stock (liquid)
2 tbs cornflour
1 tbs soy sauce
1/2 cup blanched almonds

Method

Step 1

Place beans and celery in a small pot with 1 cup of boiling water and cook for seven minutes. Drain and keep warm.
Step 2

Heat oil and fry almonds until golden brown. Remove and drain on kitchen paper, keep warm.
Step 3

Reheat oil and fry onions untill transparent, add chicken and fry for two minutes. Add garlic, ginger and mushrooms.
Step 4

Add ¾ cup chicken stock, stir until boiling. Cook for 10 minutes.
Step 5

Blend cornflour and remaining stock, stir into saucepan, bring to the boil, cook for 3 minutes, stirring frequently.
Step 6

Add soy sauce, beans and celery. Taste and adjust flavours.
Step 7

Garnish with almonds and serve with rice of choice.