This iconic tequila sunrise beverage has been given a Corona sunrise makeover. Simply combine tequila with lime juice, orange juice, grenadine, and a bottle of Corona.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons soy sauce
- ¾ teaspoon salt
- 1 teaspoon cornstarch
- 2 teaspoons sherry
- 3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
- 1 ½ cups peanut oil for frying
- 1 cup blanched almonds
- ⅓ cup sliced mushrooms
- ½ cup diagonally sliced bamboo shoots
- ½ cup diagonally sliced celery
- ¼ cup thinly sliced onion
- 10 whole water chestnuts, thinly sliced
- ¼ cup peanut oil
- ⅓ cup chicken stock
Instructions
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
- Cook’s Note
- For quicker prep, use skinless, boneless chicken breasts. Try using walnuts instead of almonds for a nice change.
Nutrition Facts
| Calories | 522 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 7 g |
| Sodium | 847 mg |
| Sugars | 1 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
we tweaked the recipe and only made the meat/sauce combo. we really liked it. we used it like a sweet and sour chicken, and I made a sweet and sour sauce to go with it. I also used the almonds. i will make it again, and i look forward to trying it with all the vegetables.
I was craving Almond Chicken and had all the ingredients. I have had such good luck with allrecipes recipes that I picked it first out of the googled list. YUM! My only change will be to cut back on the salt.
I LOVE this recipe!! It is simple and tasty. I didn’t have enough peanut oil so I combined vegetable oil with peanut oil, but that didn’t matter. My dad is my biggest culinary critic, and he said it was great! Better than our local Chinese restaurant. Used the liquid from bean sprouts instead of chicken broth. Good for Tofu, too!
I think this is a great recipe! We get so used to the artificial, additive/preservative-laden junk served in restaurants that we forget what real, fresh food tastes like! The second time I made it, I did cut down on the chicken a bit, used less oil as well as a healthier oil and added some broccoli, carrots, garlic and more onion–delicious!
I am always in search of a good recipe for Chinese food, but this one is disappointing. It totally lacks flavor, and the proportions aren’t right. It needs less chicken, less oil, and more vegetables and seasonings. The fried almonds were okay, but I think some other nut (like cashews) would have provided more flavor. I won’t be making this again; it needs more than just a few alterations.
I was very disappointed in this receipe. The only change I made was no sherry because I did not have any. I used chicken broth. The receipe says to also use the soya sauce at the end, yet there is no other soya except that which was used in the marinade and I would not use that. The indgrideants tasted good but it had no flavour as there are no herbs or spices. I will try to doctor it and make it again.