Spicy Almond Chicken

Ingredients

• 5 tablespoons avocado oil – divided
• 5 garlic cloves – 3 finely grated; 2 minced – divided
• 1/2 inch ginger root – 1/2 finely grated, 1/2 minced – divided
• 1 1/2 pounds boneless chicken tenders – sliced lengthwise
• Kosher salt / fresh finely ground black pepper
• 4 green onions – sliced; whites and dark greens separated
• 2 to 4 birds eye chiles – split
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1/4 cup smooth almond butter
• 3 tablespoons chicken stock
• 2 to 3 tablespoons whole roasted, toasted chopped almonds

Preparation

1. In a large bowl, mix 2 tablespoons of oil with grated garlic and grated ginger. Add chicken and toss to coat. Let sit at room temp for 20 minutes.
2. Season the chicken with salt and pepper.
3. Heat a wok or frying pan over medium-high for about 30 seconds. Add 2 tablespoons of oil and heat for another 30 seconds.
4. Cook chicken in two batches until lightly golden, 2–3 minutes per batch. Transfer each batch to a plate.
5. Chefie Tip: Don’t crowd the pan – overcrowding steams the chicken instead of browning it.
6. Reduce heat to medium. Add remaining 1 tablespoon oil, minced garlic, minced ginger, whites of green onions, and chiles. Stir fry for 30 seconds until fragrant.
7. Add soy sauce and mirin; reduce by one-third, about 30 seconds. Add almond butter and chicken stock, remove from heat and whisk until smooth.
8. Return chicken to the pan and toss to coat with sauce.
9. Serve on a platter. Garnish with green onion tops and chopped almonds.