READY IN 35 mins

Chinese Almond Chicken Stir-Fry

Read Reviews (8)

"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!" — Trickangel

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Footnotes

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...)

Reviews More Reviews

Most Helpful Positive Review

Oct 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.

—cj2901

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Most Helpful Critical Review

Dec 03, 2012

Good, easy to make. Simple flavors. I didn't have peanut oil (used canola) and that may have perked up the flavor. I added 1 tsp of minced garlic and dash of red pepper flakes, but that wasn't enough. I would also use a little bit less almonds next time. This recipe is very healthy w/lean chicken, fresh veggies and heart healthy fat in the almonds and I appreciate that part.

—DebbieT.

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9 Ratings

Apr 04, 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!

—ScienceChef

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Mar 24, 2013

We loved this! I left out the ginger and used three chicken breasts. I also doubled the bok choy. We don't eat rice, so wanted more leafy vegetable and chicken to make it more filling. It was great! I'll definitely make it again!

—Alyssa

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Mar 24, 2013

Wow this was swooningily delicious! My family loved this and my 11 year old son said he likes mushrooms due to this recipe ( a major achievement). I had to use canola oil instead of peanut because I thought I still had oil but sadly did not and I added an extra 2 tablespoons of soy sauce and admitted the salt all together. Also, I used unsalted slivered almonds that I found in the health food bulk section of our supermarket to imitate restaurant Chinese food almond chicken and I had to use a drained can of chicken noodle soup for the chicken stock as this was another ingredient I forgot to buy at the store. Amazingly with all these changes the end result was fantastic. Thanks for the wonderful recipe. awesome, awesome, awesome!!!

—Surpriseitswendy

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Feb 10, 2013

This one's a keeper. The soy sauce seemed to make the dish a bit too salty. Some added carrots make the dish appear a bit brighter.

—Magnolia Blossom

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Nov 13, 2012

This was a great dish. My picky husband who usually will not eat Chinese food liked it. I made this recipe as is, except for the bok choy and it was great. I could see adding different veggies to this dish which would make it just as yummy. Try it. You won't be disappointed.

—Renae

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Oct 17, 2012

Delicious! I just added extra baby corn and sugar snap peas as I love my veges, but this was very yummy! No excuse to be lazy and order Chinese take-out.

—missmargz63

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Nutrition

Calories
268 kcal
13%

Carbohydrates
12.1 g
4%

Cholesterol
18 mg
6%

Fat
19.8 g
30%

Fiber
3.7 g
15%

Protein
12.8 g
26%

Sodium
980 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Almond Chicken Stir-Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 268
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 2.5g 13 %
Cholesterol 18mg 6 %
Sodium 980mg 39 %
** Potassium 466mg 13 %
Total Carbohydrates 12.1g 4 %
Dietary Fiber 3.7g 15 %
Protein 12.8g 26 %
Sugars 3.9g
Vitamin A 19 %
Vitamin C 21 %
Calcium 11 %
Iron 16 %
** Thiamin 12 %
** Niacin 56 %
** Vitamin B6 20 %
** Magnesium 26 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.