Chinese Almond Chicken Stir-Fry

Chinese Almond Chicken Stir-Fry

Angele Huard 0

"Yummy chicken breast, veggies, and almonds in a light savory sauce. YUM! Classic Canadian-Chinese dish. Reminds me of take-out from our favorite chinese restaurant. Quick and easy recipe, enjoy!"


35 m servings 268 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 980 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
  2. Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.


  • Cook's Note:
  • You can serve this on its own as a side dish or over rice. You can substitute the vegetables for ones you favor or just add more to to recipe (broccoli, green peppers, carrots, etc...)
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Your rating



  1. 19 Ratings


Very tasty, great dish! Only change i made was to add some sliced red peppers and some dried red pepper flakes. Do not skip the whole almonds fried in the oil - these really give it the taste.

Very good! Add 1/2 tsp red pepper flakes Double the starch and water, bit more chicken stock More veggies

This is a good basic Chinese recipe. I used beef instead of chicken since that is what I picked up at the meat store today. I added the red pepper flakes as suggested - if I hadn't it would have...

Not much flavor, and I consider myself pretty lenient as far as blandness is concerned. Maybe if I would have added red pepper flakes like others had suggested then it may have been saved.

This recipe was awesome! I kinda strayed from the recipe a bit, but the end result was amazing! I didn't have peanut oil, so I substituted with sesame oil which gave it intense aroma and flavor....

Good flavor. I added carrots for color and used significantly more vegetables than called for as they cook down so much. To make it SCD I omitted the water and flour combination at the end. Serv...

Pretty much followed the recipe - I didn't read the reviews before I started. My husband and I felt that it did lack flavor. I will try it again but will use some of the suggestions from othe...

Fabulous recipe! I would rate it 10 stars if I could. Taste exactly as the one from the restaurant ;)

I used fresh ginger. It went together quickly and everyone had more than one helping.