Chinese Almond Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 22, 2013
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!
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Reviewed: Sep. 16, 2011
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!
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Reviewed: Oct. 25, 2010
This is a good recipe for chinese almond chicken.
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Photo by Jesse Anne

Cooking Level: Intermediate

Reviewed: Nov. 12, 2009
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.
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Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Nov. 7, 2009
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.
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Home Town: Bronx, New York, USA
Living In: Pierrefonds, Quebec, Canada

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