Paradise Almond Chicken

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.


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