Spicy Almond Chicken And Rice
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Almond Butter1 cup
Hoisin Sauce1 cup
Soy Sauce (low-sodium)1 inch
Ginger Root (piece, grated)2 cloves
Garlic (crushed)2 tbsps
Sriracha (optional)2 tbsps
Vegetable450 g
Sugar Snap Peas1
Salt2 ribs
Celery (coarsely chopped)1 large
Bay Leaf (fresh)1 tsp
Whole Black PeppercornsDirections:
1
In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine
2
Heat the oil over high heat in a large skillet
3
Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes
4
Add the water chestnuts and toss to combine
5
Add the sauce and chicken and toss to combine
6
Season with salt to taste
7
Cool and store for a make-ahead meal
8
Reheat quickly over medium-high heat when you are ready to serve
9
To serve, cook the rice to package directions
10
Toast the almonds in a small pan until golden and fragrant
11
Serve the chicken with the rice; sprinkle with the almonds
12
Place the chicken in a large stockpot
13
Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt
14
Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer
15
Simmer 60 to 75 minutes, then cool the chicken in its stock
16
Strain the stock
17
Remove the chicken in large pieces from the skin and bones
18
Cut half of the meat into bite-size chunks
19
Thinly slice or pull the remaining meat