"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
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skinless, boneless chicken breast half, thinly sliced
ground black pepper
chopped bok choy
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.
Not much flavor. Sorry. Don't think that I would make this again.
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!
This was great! I didn't have peanut oil, used olive oil. It tasted like I had ordered it from the local Wok place...which was what I wanted! Thanks
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!
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!!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Almond Chicken Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
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