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Chinese Almond Chicken Stir-Fry

Chinese Almond Chicken Stir-Fry

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Trickangel

Trickangel

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

cj2901
6

cj2901

10/25/2012

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.

ScienceChef
2

ScienceChef

4/4/2013

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 been WAY too bland for me. So kudos to whoever suggested that! I also added bean sprouts - they added some good crunch which I like. I used sesame oil instead of peanut - will try again when I have peanut oil. Instead of rice - I used Udon noodles which was amazing with this recipe. Play around with the veg as much as you like - you won't go wrong! oh-- I also added some garlic!

az
1

az

1/21/2014

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. I also added broccoli, carrots, sweet peppers and pimento peppers (I'm from Trinidad so we get these full flavored peppers without the heat - you can use jalapenos also). I seasoned the chicken breast before adding to the oil, using salt, black pepper, Mrs. Dash all purpose seasoning and Worcestershire sauce. (I read some reviews that said there wasn't any flavor, so I made sure that mine was gonna be full of flavor). When I turned the stove off I decided to just add about a half teaspoon of home-made pepper sauce. I'm from the Caribbean so we love to add our Caribbean flair to everything! The end result was an amazing full-flavored succulent dish that I served over basmati rice. Can't wait to do it again :-)

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