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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.
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.
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.
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.
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.
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.
Pair this Almond Chicken with:
- White Rice
- Brown Rice
- Fried Rice
- Quinoa
Frequently Asked Questions
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.
Leave out the chicken and add more veggies or substitute the chicken for tofu.
It is! Because we are using cornstarch as a thickener it is gluten free.
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:
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Almond Chicken Stir Fry
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:
To freeze: Use a freezer-safe dish, and freeze it up for 3 months
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Nutrition Facts:
Catherine Smith says
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.
Erica D says
This is awesome and tastes super legit. Make it!
Chris Boucher says
This turned out great and was easy to make!
Stephanie says
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.
Leigh Anne Wilkes says
Sorry about that, in the post it says you can substitute sherry with chicken broth. I have added it to the notes section too
Stephanie says
Thank you so much. That really helps. I want to give this a try this week. I’m really excited.