Almond Chicken

Almond Chicken

Tender chicken and crisp vegetables in a glossy almond sauce, finished with toasted almonds.

Total 35 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Halal

Allergens

Tree nuts, Soy, Sesame

This stir-fry pairs bite-sized chicken and crunchy vegetables with a savory almond-studded sauce built from stock, soy sauce, and a touch of sesame oil. It comes together quickly in a wok or skillet, making it a solid weeknight alternative to takeout, and the toasted almonds add a nutty crunch that plays off the tender chicken.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 cup sliced almonds
  • 1 cup celery, sliced on the diagonal
  • 1 cup carrots, sliced on the diagonal
  • 1 cup snow peas, trimmed
  • 1 cup mushrooms, sliced
  • 3 scallions, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 cups steamed white rice, for serving

Method

  1. Toss the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl; let sit while you prep the vegetables.

  2. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3 to 4 minutes. Remove and set aside.

  3. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Remove to a plate.

  4. Add the remaining tablespoon of oil to the wok. Add the celery and carrots and stir-fry for 2 minutes.

  5. Add the snow peas, mushrooms, scallions, garlic, and ginger, and stir-fry until the vegetables are crisp-tender, about 3 minutes.

  6. Whisk together the chicken stock, soy sauce, oyster sauce, sesame oil, salt, and white pepper, and pour into the wok.

  7. Return the chicken to the wok and bring the sauce to a simmer.

  8. Stir the cornstarch and water together to make a slurry, then stir it into the wok. Cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 1 to 2 minutes.

  9. Stir in the toasted almonds and serve immediately over steamed white rice.

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    Almond Chicken

    This stir-fry pairs bite-sized chicken and crunchy vegetables with a savory almond-studded sauce built from stock, soy sauce, and a touch of sesame oil. It comes together quickly in a wok or skillet, making it a solid weeknight alternative to takeout, and the toasted almonds add a nutty crunch that plays off the tender chicken.

    35 min 4 servings 420 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch
    • 2 tablespoons vegetable oil, divided
    • 1 cup sliced almonds
    • 1 cup celery, sliced on the diagonal
    • 1 cup carrots, sliced on the diagonal
    • 1 cup snow peas, trimmed
    • 1 cup mushrooms, sliced
    • 3 scallions, cut into 1-inch pieces
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 3/4 cup chicken stock
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 4 cups steamed white rice, for serving

    Method

    1. 1

      Toss the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl; let sit while you prep the vegetables.

    2. 2

      Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3 to 4 minutes. Remove and set aside.

    3. 3

      Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Remove to a plate.

    4. 4

      Add the remaining tablespoon of oil to the wok. Add the celery and carrots and stir-fry for 2 minutes.

    5. 5

      Add the snow peas, mushrooms, scallions, garlic, and ginger, and stir-fry until the vegetables are crisp-tender, about 3 minutes.

    6. 6

      Whisk together the chicken stock, soy sauce, oyster sauce, sesame oil, salt, and white pepper, and pour into the wok.

    7. 7

      Return the chicken to the wok and bring the sauce to a simmer.

    8. 8

      Stir the cornstarch and water together to make a slurry, then stir it into the wok. Cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 1 to 2 minutes.

    9. 9

      Stir in the toasted almonds and serve immediately over steamed white rice.