Chicken With Toasted Almonds
A flavorful chicken dish with toasted almonds, crunchy water chestnuts, and a savory broth, perfect for a quick, satisfying meal suitable for family or entertaining guests.
Ingredients
- 2 lb. chicken breasts ⓘ
- salad oil ⓘ
- 2 Tbsp. soy sauce ⓘ
- 2 tsp. salt ⓘ
- 1 1/2 tsp. sugar ⓘ
- 1/4 c. cornstarch
- 2 Tbsp. cornstarch ⓘ
- dash of pepper ⓘ
- 2 cans clear chicken broth ⓘ
- 1 (5 oz.) can sliced water chestnuts, drained ⓘ
- 1/2 c. frozen peas, thawed ⓘ
- 1 c. thinly sliced celery ⓘ
- 1 (4 oz.) can sliced mushrooms, drained ⓘ
Instructions
- Slice chicken breasts into long thin slivers. To make slicing easier, store in freezer until partially frozen, then let thaw at room temperature.
- In a bowl, combine soy sauce, salt, sugar, pepper, and cornstarch. Add chicken slivers and toss to coat.
- Heat salad oil in a wok or large skillet over medium-high heat.
- Add coated chicken to the hot oil and stir-fry until lightly browned and cooked through, about 5-7 minutes.
- Remove chicken and set aside.
- In the same pan, add chicken broth and bring to a boil.
- Add sliced water chestnuts, peas, celery, and mushrooms. Simmer for 5 minutes.
- Return chicken to the pan and heat through.
- Stir in toasted, slivered almonds just before serving.
Tips & Substitutions
For easier slicing, partially freeze the chicken breasts before cutting them into slivers. You can substitute the water chestnuts with bamboo shoots if needed. If you prefer a gluten-free option, use tamari instead of soy sauce. For added flavor, consider marinating the chicken for a few hours with the soy sauce mixture before cooking.
Serving Suggestions
Serve the Chicken With Toasted Almonds over fluffy jasmine rice or alongside steamed vegetables for a balanced meal. For a complete dinner, consider pairing it with Oriental Steamed Dumplings as an appetizer. This dish also goes well with a light salad, like Mom's Chinese Chicken Salad, to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over medium heat until heated through, adding a splash of chicken broth to maintain moisture. Avoid reheating in the microwave as it may cause the chicken to become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Toasted Almonds contains roughly 757 calories, with 20g protein, 109g carbohydrates, and 33g fat. It is an excellent source of vitamin C (115% of the Daily Value), dietary fiber (78% of the Daily Value), and protein (41% of the Daily Value). Note that it is relatively high in sodium, at 2719mg per serving (118% 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 different vegetables in this recipe?
Absolutely! You can customize the vegetables according to your preference. Bell peppers, broccoli, or snap peas would work great. Just ensure they are cut into similar sizes for even cooking.
What can I substitute for the almonds?
If you're looking for a nut-free alternative, you can omit the almonds or use sunflower seeds for a similar crunch. Toasted sesame seeds can also add a nice flavor without using nuts.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Cook the chicken and vegetables, then store them in the fridge. Reheat before serving and add the toasted almonds just before serving for the best texture.
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).