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Before you jump to Brad's Chinese almond chicken recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
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Even though it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven uses 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. Many individuals incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher before commencing a wash cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry options to increase the money you save.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that hard. A lot of it is simply making use of common sense.
We hope you got benefit from reading it, now let’s go back to brad's chinese almond chicken recipe. To cook brad's chinese almond chicken you need 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Brad's Chinese almond chicken:
- Use For the almond gravy
- You need 1/3 cup butter
- Get 1/3 cup flour
- Use 6 Oz package blanched slivered almonds
- You need 1 qt half and half
- You need 1 tsp granulated chicken bouillon
- Provide For the chicken
- Take 3 large chicken breasts, cut length wise into 1" strips
- Prepare 1 cup flour
- You need 1 tbs garlic powder
- Get 2 eggs, beaten
- Prepare 2 cups panko bread crumbs
- Provide Oil for frying
- Provide Prepared jasmine rice
- Prepare Green onions for garnish
Steps to make Brad's Chinese almond chicken:
- In a dry pan over medium heat, toast almonds. Stir constantly until they brown well and get very aromatic. Set aside to cool.
- Melt butter in a wok or dutch oven. Add flour and make a roux. Stir constantly until mixture becomes very brown and nutty smelling.
- Meanwhile add cooled almonds to a food processor and chop fine.
- Add 2/3 of the almonds to the roux. Also add chicken bouillon. Slowly add cream to the roux in small amounts. Fully incorporate each time. About 3/4 of the qt should be good at first.
- Keep gravy warm on the lowest setting on the stove while frying the chicken.
- Heat oil for frying. It should cover about half of the chicken strip in the pan. Use a medium low setting.
- Mix flour and garlic powder. Place in a bowl. Place egg and panko in separate bowls.
- Dredge chicken in flour then egg, then panko. Place in hot oil and fry on both sides until panko is golden brown and chicken is cooked through. Drain on paper towels.
- During this process the gravy will thicken. Mix small amount of cream back in to keep texture creamy
- Plate rice. Place chicken over the top. Smother in almond gravy. Garnish with more toasted almonds and green onions. I served with a broccoli slaw with snow peas and toasted sesame ginger dressing. Serve immediately. Enjoy
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