Lemon Ginger Chicken with chopped almonds is an easy every day meal. The leftovers (if there are any) make the most delicious chicken salad, perfect for throwing in a pita pocket or on top of a salad for lunch the next day.
Tortured Orchards Lemon Ginger Twist – 8 Tablespoons ( depends really on the size of Chicken Breasts)
Skinless Chicken Breasts – 4
Chopped Almonds – 1/4 Cup
Oil for Frying
Salt and Pepper to taste
Scallions – 1 bunch cleaned and chopped (optional)
Broccoli – 2 Cups Florets (optional)
After cleaning your Chicken (trim if need be, wash and pat dry) season with 2 Tablespoons per breast of Lemon Ginger Twist.
Add 1-2 Tablespoons of Oil to your fry pan and turn it onto a medium heat. When the pan is hot and the oil is moving around the pan nicely add your Chicken to the pan. Leave your breasts in the pan without touching them until they are ready to be turned. Depending on their size allow 3-4 minutes per side.
*NOTE* If you are choosing to go the Wok route, make sure your Chicken is cut up into strips or bite sized pieces. When cooking with the Wok it’s a fast process. All your ingredients need to already be prepped to be ready to just add to the Wok. There isn’t the same kind of time to stop and use the cutting board. You are continuously moving the protein and ingredients around as it’s a faster cooking method.
While the Chicken is cooking slice your Scallions and prep. your Broccoli if you are choosing to use it.
When you flip your chicken this is a good time to add the Broccoli directly to the pan. After minute, add the Scallions.
In a little pan take your nuts and toast them. This maybe takes a minute. They will smell fragrant and for lack of a better word, Nutty. Once toasted they are ready to sprinkle on the chicken once it’s cooked.
When your Lemon Ginger Chicken is cooked remove it from the pan with all the Scallion and Broccoli goodness. Sprinkle with Chopped Almonds.
* This dish goes great with any Rice and Salad.