Pollo con almendras (estilo chino)

Étapes6

1. 1

   Étape 1. Marinate the chicken

   2 h

   Cut the boneless chicken thigh into cubes and marinate it with the adobo ingredients: 1 tbsp soy sauce, grated garlic, grated ginger, salt and black pepper, and 20 ml extra virgin olive oil. Let it marinate for a couple of hours.

   haut de cuisse de pouletsauce soja1 c.à.s. de 5 c.à.s.ailgingembreselpoivre noirhuile d'olive extra vierge
2. 2

   Étape 2. Brown the chicken

   Brown the chicken in a container with a good splash of olive oil and set it aside.

   haut de cuisse de poulethuile d'olive extra vierge
3. 3

   Étape 3. Sauté the vegetables

   7 min

   In the same oil, sauté the vegetables over high heat, cut into thick cubes: carrot, purple onion and red and green pepper. Sauté for about 6-8 minutes.

   carotteoignon rougepoivronhuile d'olive extra vierge
4. 4

   Étape 4. Add chicken and almonds

   2 min

   Return the chicken to the pan, add the toasted almonds and toss everything together for a couple of minutes.

   haut de cuisse de pouletamande
5. 5

   Étape 5. Reduce the sauce

   Add the chicken stock, 4 tbsp soy sauce, the vinegar, the honey and the cornstarch diluted in cold water. Boil over medium heat until the liquid reduces and becomes a sauce.

   Vinagre de sidra can be used instead of rice vinegar.

   sauce soja4 c.à.s. de 5 c.à.s.bouillon de pouletmielvinaigre de rizfécule de maïseau
6. 6

   Étape 6. Serve and garnish

   Serve alone or with white rice. Finish with chives and sesame seeds.

   ciboulettegraines de sésameriz blanc