Chicken And Almonds
A flavorful chicken stir-fry with crunchy almonds, crisp vegetables, and savory soy sauce, perfect for a quick and satisfying meal for family or friends.
Ingredients
- 2 whole boneless, skinless chicken breasts
- 1/3 cup vegetable oil ⓘ
- 1/2 cup sliced almonds ⓘ
- 3/4 cup sliced scallions ⓘ
- 1 cup sliced celery
- 1 pound snow peas or thawed and drained pea pods
- 1 (4 oz) can button mushrooms ⓘ
- 1 small can water chestnuts ⓘ
- 3 tablespoons soy sauce ⓘ
- 10 1/2 ounces chicken broth ⓘ
- 1 1/2 tablespoons cornstarch ⓘ
Instructions
- Cut the chicken breasts into bite-size pieces.
- Heat vegetable oil in a large skillet and brown the sliced almonds. Remove and set aside.
- In the same skillet, cook the chicken for 3 minutes, stirring constantly.
- Add sliced scallions, sliced celery, snow peas or pea pods, button mushrooms, water chestnuts, and soy sauce to the skillet.
- Cook for 2 minutes, stirring constantly.
- Add 1 cup of chicken broth, bring to a boil, and cook for 5 minutes.
- Meanwhile, mix the remaining broth with the cornstarch.
- After 5 minutes, add the cornstarch mixture to the skillet and stir until the sauce thickens.
- Add the toasted almonds back into the skillet and stir.
- Serve the chicken and vegetable mixture over rice.
Tips & Substitutions
For a nuttier flavor, consider toasting the sliced almonds in the oven before adding them to the dish. You can substitute the snow peas with green beans or broccoli if unavailable. If you prefer a gluten-free option, use tamari instead of soy sauce. This recipe is reminiscent of other popular Chinese recipes, making it a versatile choice for dinner.
Serving Suggestions
Serve this flavorful chicken and vegetable mixture over fluffy rice or quinoa for a complete meal. It pairs beautifully with a side of steamed broccoli or a fresh garden salad. For a twist, consider serving it with fried rice or alongside other delicious chicken recipes like Cashew Chicken And Snow Peas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and vegetable mixture in a skillet over medium heat until heated through. You can also microwave it for quick reheating, but be cautious not to overcook, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Almonds contains roughly 625 calories, with 23g protein, 46g carbohydrates, and 42g fat. It is an excellent source of protein (46% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2236mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables like peas or a stir-fry mix instead of fresh. Just be sure to add them toward the end of cooking to prevent overcooking. Thaw them beforehand or add them directly from the freezer, adjusting the cooking time as needed.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth or water can be used as a substitute. For added flavor, consider enhancing water with a bit of soy sauce or seasoning. This will maintain the dish's flavor profile while accommodating dietary preferences.
How can I make this recipe spicier?
To add some heat, consider incorporating red pepper flakes or a splash of sriracha sauce to the skillet while cooking. Adjust the amount based on your spice tolerance, and enjoy a kick that complements the dish beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).