Singaporean Almond Chicken Recipe


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Red onion1 , thinly sliced
 Soy sauce1 Tablespoon
 Dry sherry/Sherry vinegar1 Tablespoon
 Sesame oil1 Teaspoon
 Chinese five spice powder1⁄2 Teaspoon
 Chicken thighs12 Ounce, boned, skinned and cut into 1/2 inch pieces (375 Gram)
 Sliced mushrooms1 Ounce, dried
 Corn flour2 Teaspoon
 Cold chicken stock/Water8 Tablespoon
 Tomato puree1 Teaspoon
 Vegetable oil4 Fluid Ounce (For Shallow Frying, 125 Milliliter)
 Whole blanched almonds2 Ounce (50 Gram)
 Lean cooked ham4 Ounce, cut into thin strips (125 Gram)
 Canned sliced bamboo shoots8 Ounce, drained (1 Can, 250 Gram)

Nutrition Facts

Serving size

Calories 535 Calories from Fat 382

% Daily Value*

Total Fat 43 g65.9%

Saturated Fat 5.9 g29.7%

Trans Fat 0.1 g

Cholesterol 71.5 mg

Sodium 357.4 mg14.9%

Total Carbohydrates 12 g4.1%

Dietary Fiber 3.1 g12.3%

Sugars 4.7 g

Protein 28 g55.8%

Vitamin A 1.4% Vitamin C 4.8%

Calcium 5.9% Iron 9.4%

*Based on a 2000 Calorie diet


1) In a bowl, add onion, soy sauce, sherry or vinegar, sesame oil and five-spice powder. Whisk all together.
2) Place the chicken pieces and stir well.
3) Cover with a plastic wrap or lid and place inside refrigerator to marinate for 20-30 minutes, by turning the chicken occasionally.
4) In a jug, mix corn flour with 2 tablespoons of the stock or water to make a paste. Stir in the remaining stock or water and the tomato puree. Set aside.
5) In a saucepan with boiling water, cook the dried mushroom for about 10 minutes, according to the instructions on the drum. Drain water and place the mushrooms aside.

6) In a wok, add vegetable oil to heat up until hot.
7) Shallow-fry the almonds to golden brown.
8) With a slotted spoon, remove the almonds on paper towel to drain oil.
9) Leave 1 tablespoon oil in the wok, and transfer the remaining in a bowl.
10) Pour in chicken along with marinade to stir-fry over a high heat for 2-3 minutes.
11) Stir in the corn flour mixture.
12) Bring the liquid to a boil by increasing the heat.
13) Continue stirring until the sauce turns thick and glossy.
14) Fold in mushrooms, ham and bamboo shoots.
15) Stir-fry all the ingredients for couple of minutes more until the chicken turns soft.

16) In a serving plate, transfer the chicken preparation. Sprinkle fried almonds on top, just before serving hot.