Diced Chicken With Vegetables and Almonds
Memories of Cathay House. Note, I dont add cooked chicken to the simmering vegetables until close to the end, otherwise the meat gets dry and rubbery. This is a version of what is called chicken ding in chinese cooking. Just found that out in feb 2022 when looking to perfect my replica of the cathay house recipe.
- 2 tsp peanut oil or sesame oil
- 2 cloves garlic, minced (or 2 tsp chopped garlic from jar)
- 1 pound raw boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 tsp black pepper
- 1/4 tsp ground ginger
- 1 1/2 cup fat-free reduced sodium chicken broth, divided
- 1.5 Tbsp low sodium soy sauce
- 2 ribs (medium) uncooked celery, chopped
- 8 oz canned bamboo shoots, drained
- 8 oz canned water chestnuts, sliced, drained
- 1/4 c sliced mushrooms
- 1 1/2 Tbsp cornstarch or arrowroot powder
- 2 cups cooked white rice (or brown), kept hot
- 6 Tbsp unsalted almonds
Instructions
Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
Add 1 cup of broth, soy sauce, celery, mushrooms, ginger, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
Meawhile place the almonds on a baking sheet in a single layer. Toast in the oven at 350 degrees F. about 5 minutes. Do not over-brown! Set aside; they will crisp up as they cool.
Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. (I prefer to mix the almonds into the sauce right before serving).
