Chinese Almond Chicken

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"Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite."
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35 m servings 522 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
  2. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
  3. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
  4. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.


  • Cook's Note
  • For quicker prep, use skinless, boneless chicken breasts. Try using walnuts instead of almonds for a nice change.



I am always in search of a good recipe for Chinese food, but this one is disappointing. It totally lacks flavor, and the proportions aren't right. It needs less chicken, less oil, and more veg...

I think this is a great recipe! We get so used to the artificial, additive/preservative-laden junk served in restaurants that we forget what real, fresh food tastes like! The second time I made ...

I was very disappointed in this receipe. The only change I made was no sherry because I did not have any. I used chicken broth. The receipe says to also use the soya sauce at the end, yet there...

I LOVE this recipe!! It is simple and tasty. I didn't have enough peanut oil so I combined vegetable oil with peanut oil, but that didn't matter. My dad is my biggest culinary critic, and he sai...

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