🍽️Stir-fry

Almond-Style Chicken and Shrimp Stir-Fry

Name: Almond-Style Chicken and Shrimp Stir-Fry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Stir-fry
Ingredients: 100 g chicken fillet, cut into bite-sized pieces; 7 shrimp, cleaned and deveined; 2 tablespoons soy sauce; 30 g garlic, finely chopped; 40 g onion, finely chopped; 60 g bell peppers, sliced; 60 g mushrooms, sliced; 50 g cashew nuts; 60 g vegetable oil; 2 tablespoons sesame oil; Fresh ginger slices, to taste

"Experience a luxurious surf-and-turf masterpiece that balances silky proteins with a golden, nutty crunch and deep umami undertones."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

100 g chicken fillet, cut into bite-sized pieces
7 shrimp, cleaned and deveined
2 tablespoons soy sauce
30 g garlic, finely chopped
40 g onion, finely chopped
60 g bell peppers, sliced
60 g mushrooms, sliced
50 g cashew nuts
60 g vegetable oil
2 tablespoons sesame oil
Fresh ginger slices, to taste

🌱 High-Protein🌱 Dairy-Free🌱 Pescatarian-Option🌱 Low-Carb⚡ Medium

❤️Health72%

😋Taste88%

🥳Joy82%

👨‍🍳Difficulty45/100

📜 The Story

This dish is a contemporary evolution of Cantonese 'Gai Ding,' a traditional stir-fry emphasizing diced textures and the inclusion of crunchy nuts. While influenced by the mid-20th-century popularity of Almond Chicken in Western Chinese cuisine, this version elevates the profile with the addition of succulent seafood and aromatic ginger.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

7/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

2/10

✨ Sensory Profile

"A vibrant symphony of textures where the snap of bell peppers and the buttery crunch of cashews meet the tender, savory bite of seared chicken and shrimp. The air is filled with the heady, toasted aroma of sesame oil and the sharp, clean fragrance of fresh ginger."

Chef's Mastery

💡

The Secret

To achieve a true 'Wok Hei' (breath of the wok) at home, ensure your pan is smoking hot before adding the oil, and cook in small batches if your stove lacks high BTUs to prevent the proteins from stewing.

⚠️

Avoid This

Adding the sesame oil too early in the process; it has a low smoke point and is intended as a finishing oil to preserve its delicate, nutty fragrance.

❄️

Storage

Store in an airtight container for up to 2 days; reheat quickly in a hot pan. Note that cashews will lose their crispness over time.

Instructions

Heat the vegetable oil in a wide pan or wok over high heat until shimmering. Add the chicken pieces and stir-fry for 2–3 minutes, until lightly golden and sealed on the outside.

Add the shrimp to the pan and cook alongside the chicken for about 3 minutes, just until the shrimp turn pink. Remove both from the pan and set aside to prevent overcooking.

In the same pan, add the onion, garlic, bell peppers, mushrooms, and cashew nuts. Stir-fry over high heat for about 5 minutes, allowing the vegetables to soften slightly while retaining a pleasant crunch.

Return the chicken and shrimp to the pan. Pour in the soy sauce and toss everything together until evenly coated and heated through.

Finish by drizzling in the sesame oil and adding the fresh ginger slices. Stir briefly, remove from heat, and serve immediately.