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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Ingredients / Poultry / Chicken / Almond Chicken

Almond Chicken

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By: Leigh Anne WilkesPosted: 5/23/20Updated: 10/17/22

This post may contain affiliate links. Please see disclosure policy here.

Almond Chicken is an easy and delicious way to get dinner on the table quickly. It is made with fresh veggies, almonds and a delicious sauce.

overhead shot of bowl of almond chicken

Why You’ll Love This Recipe

Stir fry is a great way to get dinner on the table fast I especially like it because it is a very flexible style of cooking and fairly healthy and this Almond Chicken is all of those things.

You can go to the refrigerator, see what you’ve got and use it in a stir fry. Just grab the veggies you have on hand and some type of meat, do a little chopping, mix up a sauce and you’ve got a delicious dinner ready in 30 – 40 minutes.

white bowl of almond chicken stir fry

Easy Almond Chicken Stir Fry Ingredients

  • Meat – Boneless, skinless chicken breast is my go to meat for stir fry but I have also used pork or beef. You could also use chicken thighs or chicken tenders if you prefer.
  • Veggies – For this recipe I used celery, carrots, red pepper and mushrooms.  I also like broccoli, snow peas and asparagus.  Use what you have on hand.
  • Nuts – I love a little crunch in my stir fry. Instead of almonds you could also use cashews or peanuts.  I toasted whole almonds for this dish.
  • Stir Fry Sauce – You will need chicken broth, cooking sherry (see notes for a substitute), cornstarch to use as a thickener as also as a coating on the chicken, soy sauce, salt, and sugar.
  • Egg – This is part of the coating on the chicken.
ingredients for Almond Chicken Stir Fry

How to Make Almond Chicken Recipe

Stir Fry Sauce

  • Whisk together chicken broth, 2 tbsp sherry or substitute, 1 1/2 tbsp of cornstarch, sugar and soy sauce and ginger in a small bowl.
  • Bring to a boil in a sauce pan and allow to boil for 5 minutes It will thicken.

Chicken

  • Place chicken into 2 tbsp sherry or substitute, 1 Tbsp cornstarch, egg white, and salt. Allow to sit while you chop the vegetables.
  • Heat oil in wok or frying pan. Add chicken mixture and cook until light brown.
  • Depending on the size of wok or pan you may need to do in batches. You want it in a single layer.
  • Drain on a paper towel and repeat until all chicken is cooked.
almond chicken stirfry in a bowl

Toasted Nuts

I like to give my nuts a toss into the oil left in the frying pan. Just stir them around a bit until they start to brown and are lightly toasted. 

toasted almonds in pan

Stir Fry Vegetables

  • Add in carrots (add more oil if needed) and cook until crisp tender.
  • Toss in celery, mushroom, and red pepper and cook until tender.
  • Add chicken and nuts back in.
  • Pour in sauce and stir to coat and until everything is hot.
frying pan full of almond chicken

Pair this Almond Chicken with:

  • White Rice
  • Brown Rice
  • Fried Rice
  • Quinoa
ALmond Chicken in a bowl

Frequently Asked Questions

What can I use instead of cooking sherry?

Cooking sherry is found with the vinegars and is not alcoholic like regular sherry. But if you can’t find it , you can replace it with additional chicken broth.

Can I Make Almond Chicken Vegetarian?

Leave out the chicken and add more veggies or substitute the chicken for tofu.

Is Almond Chicken gluten free?

It is! Because we are using cornstarch as a thickener it is gluten free.

How do I store leftovers?

Refrigerate: Let it completely before putting it into an airtight container and then refrigerating for up to 4 days.
To freeze: Use a freezer-safe dish, and freeze it up for 3 months. 
To reheat: I usually reheat it in the microwave until it is warm but you could also add it into a pan and heat over medium heat for a few minutes.

Check out more easy stir fry recipes:

  • Cashew Chicken
  • Sweet and Sour Pork
  • Fried Rice
  • Green Bean Chicken
  • Pepper Chicken Stir Fry
  • Mongolian Beef

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4.91 from 11 votes

Almond Chicken Stir Fry

Recipe From: Leigh Anne Wilkes
Full of flavor and easy to make, this Almond Chicken will quickly become a family favorite.
serves: 4 servings
Prep:10 minutes
Cook:19 minutes
Total:29 minutes
Rate Recipe

Ingredients

  • 1 1/2 cup chicken broth
  • 4 tbsp cooking sherry see notes for substitute
  • 2 1/2 tbsp cornstarch
  • 4 tsp soy sauce
  • 2 chicken breasts , boneless, skinless large, cut into bite size pieces
  • 1 egg white
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 carrots diced
  • 2 stalks celery diced
  • 6-8 mushrooms sliced
  • 1 red pepper sliced thinly
  • 1/2 cup whole almonds
  • 1 tsp ginger fresh, minced
  • 3 green onions chopped, for garnish
  • oil vegetable or canola, for cooking

Instructions

  • Combine chicken broth, 2 tbsp sherry or substitute, 1 1/2 tbsp of cornstarch, sugar and soy sauce and ginger.
  • Bring to a boil in a sauce pan and allow to boil for 5 minutes It will thicken.
  • Place chicken into 2 tbsp sherry or substitute, 1 Tbsp cornstarch, egg white, and salt. Allow to sit while you chop the vegetables.
  • Heat oil in wok or frying pan. Add chicken and cook until light brown.
  • Depending on the size of wok or pan you may need to do in batches. You want it in a single layer.
  • Drain on a paper towel and repeat until all chicken is cooked.
  • Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside.
  • Add in carrots (add more oil if needed) and cook until crisp tender. Then add in celery, mushroom, and red pepper and cook until tender. Add chicken and nuts back in and pour in sauce. Stir until everything is hot.
  • Serve over rice

Tips & Notes:

Instead of cooking sherry you can substitute chicken broth.
For leftovers you can:
Refrigerate: Let it completely before putting it into an airtight container and then refrigerating for up to 4 days.
To freeze: Use a freezer-safe dish, and freeze it up for 3 months

Recommended Products

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Nutrition Facts:

Calories: 310kcal (16%) Carbohydrates: 17g (6%) Protein: 31g (62%) Fat: 12g (18%) Saturated Fat: 1g (6%) Cholesterol: 72mg (24%) Sodium: 962mg (42%) Potassium: 928mg (27%) Fiber: 4g (17%) Sugar: 6g (7%) Vitamin A: 6150IU (123%) Vitamin C: 50mg (61%) Calcium: 75mg (8%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Main Dish
Cuisine:Asian, Chinese
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  1. Catherine Smith says

    Posted on 8/16 at 7:08 pm

    Made it tonight. We liked! Will make again…but leave out the cornstartch. For me, the cornstartch in the sauce didn’t completely dissolve after boiling with some stir action after 5 minutes, per instructions. I used a strainer to get the cornstarch tidbits out of the sauce. Also, the cornstarch coating on the chicken was gooey while cooking the chicken. And, it took some time to get that coating to brown. So, I’ll skip the cornstarch next time. Trying to eat Paleo,anyway: Cornstarch isn’t Paleo.

    Reply
  2. Erica D says

    Posted on 2/25 at 7:04 pm

    This is awesome and tastes super legit. Make it!

    Reply
  3. Chris Boucher says

    Posted on 12/21 at 7:27 am

    This turned out great and was easy to make!

    Reply
  4. Stephanie says

    Posted on 10/2 at 5:50 pm

    I’m a little confused about where the note for substituting sherry is. In the instructions it says substitute but then lists the other items on the list. Generally notes are at the end and I just don’t see anything. Would appreciate some help since I don’t use sherry.

    Reply
    • Leigh Anne Wilkes says

      Posted on 10/7 at 10:13 am

      Sorry about that, in the post it says you can substitute sherry with chicken broth. I have added it to the notes section too

      Reply
      • Stephanie says

        Posted on 10/12 at 11:00 pm

        Thank you so much. That really helps. I want to give this a try this week. I’m really excited.

        Reply
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