Chicken and Almond Dice

Chicken and Almond Dice

This vibrant and flavorful stir-fried chicken with peanuts is a feast for the senses! Tender chicken leg dices are marinated in a savory blend of light soy sauce and starch, then wok-fried to golden perfection. The dish comes alive with the crunch of roasted peanuts, the mild heat of dried chili peppers, and the fresh bite of colorful green and red peppers. Aromatic scallions, ginger, and garlic deepen the flavor, while a rich roasted meat sauce ties everything together. Served in charming purple cabbage leaf bowls, this recipe offers a delightful mix of textures and tastes—savory, slightly spicy, and nutty. Perfect for a quick yet impressive meal, it’s a colorful, restaurant-worthy dish you can easily make at home. The combination of juicy chicken, crispy peanuts, and vibrant veggies makes every bite irresistible!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken legs
200g (1 leg)

The aromatics

🧅
peanuts
30g
🧅
green peppers
50g
🧅
red peppers
50g
🧅
purple cabbage
50g
🧅
scallions
10g

The sauce & seasonings

🧂
ginger
5g
🧂
garlic
3g
🧂
dried chili peppers
2g
🧂
salt
0.5g
🧂
light soy sauce
10g
🧂
starch
7.5g

Instructions

1. Step 1

Cut the chicken legs into dices after deboning and washing; heat the peanuts in a microwave and remove their skins: wash and cut the green and red peppers into small diamond-shaped pieces; wash and cut the purple cabbage leaves into small round bowls.

2. Step 2

Chop the scallions, ginger, and garlic; cut the dried chili peppers into segments; mix the starch with water at a 1:1 ratio to make a starch solution.

3. Step 3

Marinate the chicken dices with 0.5g salt, 10g light soy sauce, and 15g starch solution (starch and water at a 1:1 ratio) for 10 minutes, based on the proportion of 1 chicken leg.

4. Step 4

Heat a pot over the fire, add an appropriate amount of oil, and stir-fry the marinated chicken dices over low heat until they are scattered, then switch to high heat and stir-fry until they are slightly yellow and remove them.

5. Step 5

Add oil to the pot, stir-fry the scallions, ginger, and garlic, and dried chili peppers over low heat until fragrant, then add the roasted meat sauce (at a ratio of 30g per chicken leg) and stir-fry until fragrant, add the chicken dices and stir-fry over high heat for a while, then add the green and red pepper dices and roasted peanuts and stir-fry evenly.

6. Step 6

Put the stir-fried peanuts and chicken dices into the pre-prepared purple cabbage leaf bowls, and it’s done (the amount of one chicken leg can fill about 3 leaf bowls).

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!