Teriyaki Glaze Almond Chicken
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Teriyaki Glaze Almond Chicken
Serves: Single
Ingredients
| ¼ C | Teriyaki Glaze Sauce |
| 6 oz | Chicken, thigh or breast, boneless, skinless, marinated and velvetized (see below), sliced 1”x1”x¼ ” |
| 2 Tbsp | Almonds, sliced, toasted |
| ¼ C | Water chestnuts, sliced, canned |
| 1 C | White mushrooms, quartered |
| ½ C | Baby corn, cut ½” |
| ¼ C | Celery, bias cut ¼" |
| 1 Tbsp | Vegetable oil |
| 1 Tbsp | Green onions, chopped |
Instructions
- Marinate and velvetize chicken (see below).
- Rinse water chestnuts and baby corn, drain, and set aside.
- Heat a pan or wok at high heat, add oil, then celery and sear for 30 seconds.
- Add velvetized chicken and let chicken sear for 45 seconds, then stir and sauté 1-2 minutes.
- Add red bell peppers, mushrooms, water chestnuts, baby corn, and stir-fry for another minute.
- Add Teriyaki Glaze Sauce and stir-fry until steaming hot, then add 1 Tbsp. of almonds.
- Remove and garnish with green onions and remaining almonds
- To marinate: For 10 lbs. sliced or diced chicken, add 0.4 lb. (⅞ C.) Marinade Seasoning, 1¼ C. water, and 1 C. corn oil. Mix well and marinate for 30 minutes or more.
- To velvetize: Oil-blanch chicken in a deep fryer at 350°F in 2-pound batches for 60-80 seconds, unclumping the pieces with tongs. The chicken will NOT be fully cooked. Remove and drain.
- When cool, place in covered container and refrigerate, use as needed. Make batch daily.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
