in Thailand

Chicken with sherry soy sauce and roasted almonds

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Ingredients for 3 servings:

  • 500 g chicken fillet(s), diced
  • 200 g almonds, unpeeled
  • sherry
  • Soy sauce, light
  • Soy sauce, dark
  • 3 pinches of curry
  • Herbs
  • olive oil
  • salt and pepper
  • Oil (peanut oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook, peel, and halve the almonds, then roast them in a non-stick pan in olive oil with herbs (use an Italian herb mix from a jar, but fresh or frozen herbs are better if possible) until crispy. Cut the chicken into small pieces (1.5 x 1.5 cm). Fry the curry in a wok (without oil) until it starts to smell, then add a little peanut oil and sear the chicken pieces. Deglaze with plenty of sherry and soy sauce. Add the almonds, cover, and simmer gently for about 10 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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