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.
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).