500g boneless and skinless chicken breast, cut into cubes
Cornstarch
Oil for frying
1/2 cup almonds, peeled
1 tablespoon oil
1 green and 1 red bell pepper, cut into cubes
2 stalks of celery, cut into cubes
Medium onion, cut into cubes
Green scallions
1 tablespoon grated ginger
For the sauce
1 tablespoon cornstarch
1/2 teaspoon sesame oil
3 tablespoons soy sauce
A pinch of cumin
500g boneless and skinless chicken breast, cut into cubes
Cornstarch
Oil for frying
1/2 cup almonds, peeled
1 tablespoon oil
1 green and 1 red bell pepper, cut into cubes
2 stalks of celery, cut into cubes
Medium onion, cut into cubes
Green scallions
1 tablespoon grated ginger
For the sauce
1 tablespoon cornstarch
1/2 teaspoon sesame oil
3 tablespoons soy sauce
A pinch of cumin
Coat the chicken with cornstarch
Heat the oil in a pan and quickly fry the almonds
Drain and reserve them
Fry the chicken cubes in the same oil until golden brown
Drain on paper towels and reserve
In another pan, heat 1 tablespoon of oil and sauté the vegetables and ginger until crispy. Reserve
Prepare the sauce: dissolve the cornstarch in 1/2 cup of water
Mix with the remaining ingredients and bring to a boil, stirring constantly
Add the chicken, vegetables, and almonds, stir, and serve immediately with white rice.
