Chicken with Almonds

Method

1. Toast the almonds in a dry pan over medium heat, shaking frequently, until golden brown. Set aside.
2. Trim the chicken breasts, removing skin and fat, and cut into small cubes (roughly the size of the almonds). You need about 400 g of chicken.
3. Coarsely chop a medium onion. Finely mince one garlic clove and a 2 cm piece of fresh ginger (peel if desired).
4. Let the pan cool slightly after toasting the almonds, wipe clean, then add a drizzle of extra virgin olive oil.
5. Sauté the minced ginger and garlic in the oil over medium heat until fragrant.
6. Add the chopped onion and cook until softened, stirring occasionally.
7. Meanwhile, coat the chicken cubes generously with cornstarch (maizena) until each piece is well dusted.
8. Add the chicken to the pan with the onion mixture. Cook over low heat, stirring constantly, to prevent sticking and ensure even cooking.
9. Pour in 350–400 ml of water and raise the heat. Add 2 to 2.5 tablespoons of light soy sauce. Stir well.
10. Let the sauce simmer and thicken. Taste and adjust saltiness with more soy sauce if needed.
11. When the chicken is cooked through and the sauce has thickened (about 2 minutes before the end), add the toasted almonds and toss everything together.
12. Serve immediately, garnished if desired.