500 g chicken breast (The Classics - ATM)
120 g shelled sweet almonds
60 ml soy sauce
20 ml water
1 clove of garlic
a few small spring onions
1 small piece of fresh ginger
40 ml seed oil
Rice flour

Start by removing the skins from the almonds. Once peeled, pour them into a large non-stick pan. Let them toast for a few minutes, stirring them often with a wooden spoon, making sure they do not burn.Dice the chicken breast and dredge it in flour.
Finely slice the spring onions and pour them into a large pan with the seed oil. Without letting it fry, add the grated fresh ginger. Add the diced chicken and cook for a few minutes, keeping the flame high.
As soon as the chicken is lightly browned and the breading with rice flour has taken on a crispy appearance, pour in the soy sauce and boiling water. Also add the toasted sweet almonds and, continuing to stir occasionally, finish cooking the almond chicken. Serve the almond chicken piping hot.