Chicken with Almonds and Peppers – Sybaritica

Chicken with Almonds and Peppers is a variation of the Chinese Restaurant classic ‘Almond Guy Ding’. It is delicious and easy to prepare

Servings: 4 as one dish in a Chinese meal

• 2 small Chicken Breasts cut into 2cm dice;
• 1 small Red Bell Pepper;
• 1 small Green Bell Pepper;
• ½ cup blanched whole Almonds;
• 1 tsp. Soy;
• 1 tsp. Oil;
• 3 tbsp. Hoisin Sauce;
• 1 tbsp. Sugar;
• 2 tbsp. Vinegar.

• Marinated the Chicken in the Soy Sauce and Oil for at least 20 minutes.
• Cut the Peppers into small chunks roughly the same size as the Chicken pieces.
• Prepare the Sauce mixture by combining the Hoisin Sauce, Sugar and Vinegar together in a small bowl along with enough hot water to make a smooth blend.
• Quickly deep-fry the chicken cubes in medium hot oil until just cooked on the outside but tender inside. Drain and set aside.
• Briefly toast the Almonds in a dry pan and remove as soon as brown spots start to appear.
• Stir-fry the Red Bell Pepper in a little oil over high heat until just beginning to soften, the add the Green Bell Pepper and stir-fry for another half-minute.
• Add in the Chicken and the Almonds followed by the Sauce Mix. Stir and toss for a minute or so until the Chicken is cooked through and the sauce has reduced slightly.