How to Make Chinese Almond Chicken- with Trader Joe's Gochujang Almonds

I bought some Gochujang almonds from Trader Joe's and I found them to be TERRIBLE. So instead of tossing them out, we found a use for them in this video...

Licensed under Creative Commons: By Attribution 3.0 License

RECIPE
Ingredients
-1 lb chicken breast/thigh
-1/2 cup almonds
-1 sprig green onion
-4 cloves garlic
-1 5oz (ish) can water chestnuts
-5 oz snow peas/sugar snap peas
-1 tsp ginger, minced
-1/4 cup + 3 tbsp shaoxing cooking wine/white wine
-2 tsp cornstarch
-1/4 cup chicken broth
-2 tsp sugar
-3 tbsp soy sauce
INSTRUCTIONS
-Wash all produce. Drain the water chestnuts.
-Dice chicken.
-Combine chicken, garlic, ginger, soy sauce, 1 tsp cornstarch, and 3 tbsp cooking wine. Set aside to marinate.
-Thinly slice green onion and separate the whites and the greens. I wouldn't give them separate drinking fountains, though, that's pretty offensive.
-Make the sauce- 1 tsp cornstarch, chicken broth, rest of the cooking wine, sugar all go in a bowl. Mix to combine.
-In a VERY hot wok on high heat, add 1 tsp cooking oil and cook the almonds for about 30 seconds until golden brown. Remove and set aside.
- Add some more cooking oil if needed, then add water chestnuts and snow peas, splitting it into two batches if necessary. Stir fry for 30 seconds to a minute until some browning starts to occur, then set aside.
- Add in more oil if necessary, wait for oil to be smoking hot, then toss in a third of your chicken, or enough to just coat the bottom. Do NOT over-crowd the wok. Stir fry this for about thirty seconds to a minute, then repeat with all the chicken.
-Turn heat to medium. Add your sauce and then combine until it starts to bubble and/or thicken a tiny bit, then add in vegetables, almonds, and chicken, and stir constantly.
-No, like really get in there. Flip. Stir. Combine. Whatever. For 3-5 minutes or until the vegetables have chicken have absorbed the sauce and the sauce has started to thicken considerably, i.e. no longer liquidy.
-Serve over rice.

MY GEAR (contains affiliate links, I may get a small commission if you purchase something using a link here, but doesn't cost you any extra. So use 'em to your heart's content!)

KNIFE:
Victorinox Fibrox Pro 8" Chef Knife
HONING ROD:
WinWare Stainless Steel Sharpening Steel
CUTTING BOARD:
Chef Remi Hardwood Cutting Board
SAUTE PAN:
T-Fal Professional 12.5" Fry Pan
CAST IRON SKILLET:
Lodge 10" Seasoned Cast Iron Skillet
WOK:
MEASURING CUP:
OXO Good Grips 2-Cup Measuring Cup

CAMERA:
TRIPOD:
LIGHTING:
MICROPHONE:

[NOTANOTHERCOOKINGSHOW]

my man, probably my favorite video to date. We missed you. Back with a vengence! Can't wait for the new kitchen set up brother! Keep it up!

[CookingWithCJ]

Good stuff brother! The live streams are dope, but these videos are dope-er? Lol Cheers!

[CookingwithKirby]

Bro, I dig that sauce, I love fast cooks. Nothing better than a Wok cook. Nice cook bro, you should have a tripod

[LassesFoodAndBarbecue]

Very nice stir fry mate - looking forward to your new kitchencooks :)

[actuallyhusksofcorn]

Just found this channel, 1.24 into this video, & I have to subscribe. Despite the fact that it looks like the creator hasn't uploaded in years. One day they will, & I will be here for it.

[elHobo]

LOL great job man. Love the comedy throughout

[progers]

nice stir fry. I want to do more of this in the future. Our new kitchen is 85% done. Enjoyed

[daddydutchbbq]

I love me some Stir Fry Yinan, great job and funny !

[jasonmcfeeley]

Congrats on the move! I think you may have forgotten your hair in the old house though.

[kristyburroughs]

Omg! This guy is an Asian version of Alton Brown on Beer 🥳💕👍🏼😎😜😘🥰🍺🍺🍺🍺 Love Him