Spicy Almond Chicken
5 tablespoons avocado oil - divided
5 garlic cloves - 3 cloves, finely grated; 2 cloves, minced - divided
1/2-inch ginger root - peeled, 1/2 finely grated, 1/2 minced - divided
1-1/2 pounds boneless chicken tenders, sliced lengthwise
Kosher salt and fresh, finely ground black pepper
4 green onions, sliced; whites and dark greens separated
2 to 4 birds eye chilis, split
2 tablespoons soy sauce
2 tablespoons mirin
1/4 cup Mandelin Natural Roasted Almond Butter
3 tablespoons chicken stock
2 to 3 tablespoons Mandelin Natural Whole Almonds, roasted and chopped
Add 2 tablespoons oil into a large bowl. Stir the grated garlic and grated ginger into the oil. Add the chicken and toss until evenly coated. Set aside at room temperature to remove the chill, about 20 minutes, while prepping the remaining ingredients.
Season the chicken with salt and pepper all over.
Heat a wok or 12-inch frying pan over medium-high heat, 30 seconds to 1 minute. Add 2 tablespoons oil and heat it, 30 seconds.
Working in two batches, add half of the chicken and stir fry until lightly golden on both sides, 2 to 3 minutes. Remove to a plate and repeat the remaining chicken. Chefie Tip: if you add all of the chicken at once, it’ll steam and not brown,
Reduce the heat to medium and add the remaining 1 tablespoon oil, minced garlic, minced ginger, whites of the green onions and chilis. Stir fry until you can smell the gálick, 30 seconds.
Add the soy sauce and mirin and cook until reduced by one-third, about 30 seconds. Add the almond butter and chicken stock, immediately remove from the heat and whisk vigorously until smooth, about 30 seconds.
Return the chicken and toss to evenly coat with the sauce.
Transfer to a medium serving platter. Garnish with the dark green onions, because you’re fancy! And sprinkle chopped almonds over top, because you’re extra fancy!
Recipe created by Shereen Pavlides (@CookingwithShereen) for Almond Board of California