Presenting . . . my Paradise Almond Chicken. A highlight of the Chinese New Year chapter of The Infinite Feast cookbook, it’s one of my most yummy and fastest-to-table recipes—a positively blissful way to celebrate the flavors of China.
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook.
Paradise Almond Chicken
Makes 4 servings
The Italian green beans in this one are quite cordial, if unorthodox. Recipe moves fast, be prepared.
1/4 cup mirin or rice wine
1/4 cup soy sauce
1 tablespoon sugar
1 teaspoon anise seed
2 tablespoons toasted sesame oil
2 tablespoons peanut oil, divided
3/4 cup (about 3 ounces) raw sliced almonds
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 pound boneless chicken breast, sliced thin
1 can (14.5 ounces) Italian green beans, drained
4 scallions, white and green parts, sliced thin
For sauce: In bowl, whisk together rice wine, soy sauce, sugar, anise seed, sesame oil.
In a large skillet over medium-high heat, add 1 tablespoon peanut oil. Toast almonds quickly till just a bit browned, 2 to 3 minutes, set aside.
To skillet, add remaining tablespoon peanut oil over medium-high heat. Stir-fry garlic and ginger till fragrant, 30 seconds. Add chicken, cook till no longer pink. Reduce heat, add sauce mixture.
Simmer till chicken is done, about 7 minutes. Add almonds, green beans, and scallions, cook till heated through, about 3 minutes. Serve over rice.
