1/2 cup of almond meal without skin
1 tablespoon of oil
1 tablespoon of grated ginger
500g of boneless and skinless chicken breast
1 medium onion
1 green pepper
1 red pepper
2 cloves of salt
Sauce
1 tablespoon of soy sauce (shoyu)
1 tablespoon of cornstarch
1/2 teaspoon of sesame oil
1 dash of asparagus
1 dash of glutamate monosodium (ajinomoto)
To wrap
Cornstarch
To fry
Oil
1/2 cup of almond meal without skin
1 tablespoon of oil
1 tablespoon of grated ginger
500g of boneless and skinless chicken breast
1 medium onion
1 green pepper
1 red pepper
2 cloves of salt
Sauce
1 tablespoon of soy sauce (shoyu)
1 tablespoon of cornstarch
1/2 teaspoon of sesame oil
1 dash of asparagus
1 dash of glutamate monosodium (ajinomoto)
To wrap
Cornstarch
To fry
Oil
Cut the chicken breast into cubes and coat with cornstarch
Also cut the onion, peppers, and salt into cubes
In a pan, heat oil over high heat and quickly fry the almonds
Drain and reserve
Add the chicken to the oil and fry until golden
Drain on paper towels
In a skillet, heat 1 tablespoon of oil
Saute the vegetables and ginger until crispy. Reserve
Sauce
Dissolve cornstarch in half a cup of water
Place in a pan and add remaining ingredients
Cook over high heat, stirring, until thickened
Add the chicken, almonds, and vegetables and let warm
Serve immediately.
