Ingredients (4 pers)

Chicken (2 breasts)

Onion (1 unit)

Carrot (1 unit)

Whole Almond (100 gr)

Fresh ginger (chopped 1 tablespoon)

Soy sauce (100 ml)

Brown sugar (1 teaspoon)

Cornstarch or cornstarch (1 teaspoon)

Baking Soda (2 teaspoons)

Rice Vinegar (1 teaspoon)

Sesame oil (1 teaspoon)

Sunflower oil

Water

Clean the chicken breasts of possible remnants of greasy that you may have and cut it into pieces, like a bite or so.

Place the chicken pieces in a large bowl and add the baking soda. Move a little to impregnate all the chicken pieces and let stand for 10 minutes.

After this time wash the chicken pieces and dry them lightly with the help of a clean kitchen towel or absorbent paper towels.

Peel the onion and chop it in fine julienne, that is, in thin strips. Peel the carrot and chop it into thin rings.

Peel the piece of ginger with the help of a lace knife or the back of a spoon and chop it finely.

Place the ginger in a bowl and add the soy sauce, sugar, rice vinegar, sesame oil and all the water except a finger from a glass, which you will leave aside. Mix well and reserve.

Bring a pan to the fire with a trickle of sunflower oil and sauté the almonds, taking care not to burn them. As soon as they are golden brown, remove them.

Add a little more sunflower oil and now incorporate the chicken pieces. Saute for a few minutes and remove. You should not cook them completely, but brown a little on the outside.

Add another little sunflower oil and now sauté the onion and carrot over low heat for 5 minutes until it begins to soften just a little, but still al dente.

Return the chicken pieces, almonds and sauce to the pan and turn up the heat. Let cook for 10 minutes.

Dissolve the cornstarch in the water you had reserved and add it to the chicken stew with Chinese-style almonds. Let cook another 5 or 10 minutes, until the sauce has almost completely reduced.