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Poultry >  Chicken Almond Ding >

 

Chicken Almond Ding

• 2 pkgs. chicken thighs (skinned or un-skinned)

• 2 pkgs. slivered almonds

• 1 TBS butter

• 1 medium eggplant (ends off, seeds out)

• 1 medium turnip, cleaned

• 1 green pepper (seeds out)

• 1 medium zucchini

• 1 yellow onion

• 1/2 pkg. frozen peas

• 1 small can of mushrooms

• 1 can water chestnuts

• 3 stalks celery

• 1 carrot

• 4 cloves garlic, minced

• 3 TBS each soy sauce & teriyaki sauce (to marinate)

• 2 TBS olive oil

• 1 C water

• Pepper, onion salt, poultry seasoning, parsley, ginger & basil to taste

• White rice, cooked

Clean the chicken and cut into small pieces. Place in a bowl. Season with the spices and sauces, and marinate for 4 to 24 hours (covered) in the refrigerator. Place the almonds in another bowl with the butter. Microwave for three minutes, stirring every minute, to toast the almonds. Set aside.

 

Cut all the vegetables into very small pieces, keeping the mushrooms and peas separate. Heat 2 TBS oil in a wok (or a large frying pan). Sauté the chicken with the sauces, stirring frequently, for about 7 to 10 minutes. Add the vegetables (except for the mushrooms and peas). Stir and simmer for another 20 minutes. Add 1 cup of water near the end of cooking, and then stir in the mushrooms and peas. Cook for another few minutes, and then serve hot over white rice.

 

Recipe featured in the Ambrosia Cookbook.

 

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