Crispy Almond Chicken Stir-Fry: Tender, slow-roasted perfection:

A Little Story from My Kitchen

My grandson calls this his “fancy dinner.” I still laugh at that. To me, it is just good, simple food. The secret is in the sherry marinade. It makes the chicken so tender.

I love the sound of the chicken sizzling in the pan. Doesn’t that smell amazing? It reminds me of big family Sunday dinners. What is a meal that reminds you of family?

Getting Your Chicken Ready

First, we flatten the chicken. This is the fun part. Place it between wax paper and gently pound it. This matters because it helps the chicken cook evenly.

Then, let it take a bath in sherry. This is not for drinking! It adds a special flavor. Let it sit for at least 30 minutes. Patience makes the chicken perfect.

The Magic of the Mushroom Gravy

While the chicken rests, we make the gravy. It simmers slowly on the stove. The shiitake mushrooms make it taste so rich and earthy.

Fun fact: Shiitake mushrooms have been grown on logs for over 1,000 years. I love learning little things like that. Do you have a favorite mushroom?

Cooking the Crispy Chicken

Now for the crispy part. You coat the chicken in flour, then a thick egg batter. Be careful when you lower it into the hot oil. It will bubble and pop.

We finish it in a warm oven. This keeps it hot and extra crispy. This step matters. It turns good chicken into great chicken. Which do you prefer, baked or fried foods?

Putting It All Together

Create a cool, crunchy bed of shredded lettuce. Place the warm, crispy chicken on top. Then, pour that lovely mushroom gravy over everything.

The final touch is the sliced almonds and green onions. They add a nice crunch and a pop of color. It makes the dish look as good as it tastes.

Ingredients:

Ingredient	Amount	Notes
boneless skinless chicken breasts	2-4	depends on size
coarse kosher salt & pepper		to taste
dry sherry	1 cup
cornstarch	4 tablespoons
water	4 tablespoons
low-sodium chicken broth	3 cups
shiitake mushrooms	8 ounces	sliced
dark soy sauce	2 tablespoons
unsalted butter	3 tablespoons
all purpose flour	12 tablespoons	divided
baking powder	1/2 teaspoon
eggs	2	lightly beaten
Vegetable oil		enough to fill 1 inch of a Dutch oven
iceberg lettuce	1 head	shredded
sliced almonds	1/3 cup
scallions	4	sliced diagonally for garnish
Chinese Rice Noodles

My Crispy Almond Chicken Stir-Fry Story

This recipe reminds me of my friend, Mei. She taught me this dish years ago. We cooked together every Tuesday. I still laugh at our messy kitchen adventures. Her secret was the sherry marinade for the chicken. It makes the meat so tender and flavorful. Doesn’t that smell amazing when it’s cooking? It feels like a big, warm hug in a bowl.

Let’s Get Cooking

Let’s get our chicken ready first. Step 1: Place your chicken between wax paper. Gently pound it with a pan until it’s flat. This helps it cook evenly and stay juicy. Step 2: Put the chicken in a dish. Season it with salt and pepper. Pour the sherry over it and let it sit. This is like giving the chicken a nice, relaxing bath.

Now, we make the yummy mushroom gravy. Step 3: Whisk the cornstarch and water in a bowl. Make sure it’s nice and smooth. Step 4: In a pot, mix the broth, mushrooms, soy sauce, and butter. Stir in your cornstarch mix. Keep the heat low and stir it every few minutes. (My hard-learned tip: Don’t let it boil! A gentle heat makes the best gravy.)

Time for the crispy part! Step 5: In one bowl, mix some flour, baking powder, and eggs. It will be a thick, gloppy batter. That’s perfect! Step 6: Put the rest of the flour in another bowl. Add a little salt and pepper. Step 7: Heat your oil in a big, heavy pan. You want it nice and hot.

Let’s cook our chicken. Step 8: Take a chicken piece from the sherry. Coat it in the flour first. Then, dip it into the egg batter. Carefully place it in the hot oil. It should sizzle happily! Cook it until golden on each side. Then, pop it in a warm oven. Do you have a favorite kitchen smell? Share below!

Step 9: Place your crispy chicken on a cutting board. Give it a good chop with a sharp knife. Make a fluffy bed of shredded lettuce on each plate. Top it with the chopped chicken. Smother it in that warm mushroom gravy. Finish with a sprinkle of scallions and crunchy almonds. Serve it all over Chinese rice noodles. It’s a feast for the eyes and the tummy!

Cook Time	20 mins
Total Time	55 mins
Yield	4 servings
Category	Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s wonderful to visit, but sometimes you want a new adventure! Here are some fun ways to change it up.

• Veggie Power: Swap the chicken for big pieces of cauliflower or tofu. You’ll still get that wonderful crispy coating.
• Spicy Kick: Add a spoonful of chili-garlic sauce to the gravy. It will make your taste buds dance with joy.
• Sweet and Tangy: Use orange juice and a little honey in the gravy instead of some broth. It’s a sunny, happy flavor.

Which one would you try first? Comment below!

Serving It Up Right

This dish is a star all on its own. But every star needs a good supporting cast! For a side, try simple steamed broccoli. It’s perfect for soaking up the extra gravy. You could also serve it with fluffy white rice instead of noodles. I love the crunch of the lettuce and almonds.

What to drink? A cold glass of iced green tea is so refreshing. It cleanses your palate between bites. For a grown-up treat, a crisp glass of Chardonnay pairs beautifully. The flavors just sing together.

Which would you choose tonight?

Keeping Your Crispy Almond Chicken Fresh

Let’s talk about storing this lovely meal. The chicken and gravy should be kept separate. Place them in airtight containers in the fridge. They will stay good for up to three days.

You can also freeze the cooked chicken. Let it cool completely first. Wrap each piece tightly in plastic wrap. Then, place them all in a freezer bag. This way, you have a quick dinner ready anytime.

I once reheated the chicken in the microwave. It lost its wonderful crispiness. Now I always use the oven. A 350°F oven for about 15 minutes works perfectly. It brings the crunch right back.

Batch cooking saves so much time on a busy week. It means a good meal is always close by. This matters because it keeps you from choosing less healthy options. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Stir-Fry Hiccups

Is your gravy not thickening? The heat might be too high. Keep it on low and whisk it often. I remember when I rushed this step. My gravy was much too thin.

Is the batter sliding off the chicken? Your egg mixture could be too thin. It should be a very thick, sticky paste. Add a little more flour if needed. A good batter makes a crispy crust.

Worried about the chicken cooking through? Always use a meat thermometer. The inside must reach 165°F. This simple tool takes the guesswork out of cooking. Getting it right builds your confidence in the kitchen. Which of these problems have you run into before?

Your Quick Stir-Fry Questions Answered

Q: Can I make this gluten-free? A: Yes! Use tamari instead of soy sauce. Also, use a gluten-free flour blend.

Q: Can I make parts ahead of time? A: You can make the gravy a day early. Just warm it up gently before serving.

Q: What if I don’t have sherry? A: You can use apple juice or more broth. The flavor will be a little different, but still good.

Q: Can I double this recipe? A: Absolutely. Just use two pans to cook the chicken. This keeps the oil temperature steady.

Q: Are the almonds necessary? A: No, they are optional. But they add a lovely crunch. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this dish. Cooking should be a joyful adventure. It is about sharing food and stories with people you love.

Fun fact: Stir-frying became popular because it cooks food fast. This saves precious fuel. I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.