Over the weekend, I took it upon myself to test out this new recipe for chicken almond ding. It was inspired by something I saw in one of my old vegetarian cookbooks, but I changed it quite a bit to suit my taste and clearly, it’s not vegetarian. No major surprise there. The dish is definitely simple, but yields a lot of flavor and texture. I am a sucker for simplicity, especially in recipes, so I was pleased with the end result. I hope you will be too.
Also, I recommend eating this on its own or atop of cauliflower rice. Either way, you can’t go wrong!
Chicken Almond Ding
- 1 Tbsp pasture-raised duck fat or coconut oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups celery, chopped into 1/2-inch pieces
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 cup frozen peas
- 8 oz can sliced water chestnuts, drained
- 8 oz can bamboo shoots, drained
- 1 Tbsp coconut aminos
- 3 Tbsp dry sherry OR chicken broth
- 2 Tbsp water
- 1.5 tsp coconut flour (or arrowroot if you can tolerate it — may need a lesser amount)
- Sea salt to taste
- 1/2 tsp white pepper
- 1/2 cup spouted unsalted almonds, chopped
- Heat duck fat in a large skillet or wok over medium heat. Add the onion, garlic and celery; stir. After a minute, add the chicken pieces and white pepper, and season to taste with sea salt.
- Meanwhile, whisk together the sherry, coconut aminos, water and coconut flour (or arrowroot) in a small bowl.
- After about 7-9 minutes, add the bamboo shoots, water chestnuts and frozen peas. Stir and then pour in the sherry mixture.
- Continue to cook for 3-4 minutes over medium-low heat. Once done, remove from heat and stir in the chopped almonds. Serve by itself or atop of cauliflower rice.
Yields: 3-4 servings