Gingered Chicken And Almond Stir-Fry
A vibrant stir-fry featuring tender chicken or shrimp, crisp vegetables, and aromatic ginger, coated in savory soy sauce and topped with crunchy almonds for a delicious Asian-inspired meal.
Ingredients
- 2 c. canned chicken broth ⓘ
- 4 Tbsp. soy sauce ⓘ
- 4 Tbsp. cornstarch ⓘ
- 1/2 tsp. ground ginger ⓘ
- bok choy, diagonally cut ⓘ
- green onions, chopped ⓘ
- chicken breasts, boned, skinned and sliced thin in strips ⓘ
- shrimp (optional substitute for chicken) ⓘ
- 1 onion, sliced
- broccoli flowerets ⓘ
- pea pods ⓘ
- green peppers (red and yellow optional) ⓘ
- sliced almonds ⓘ
- 4 Tbsp. vegetable oil ⓘ
- rice
- dash of crushed red pepper ⓘ
Instructions
- Combine 2 tablespoons soy sauce and 2 tablespoons cornstarch with sliced chicken in a bowl.
- Stir and refrigerate.
- In a separate bowl, mix chicken broth, 2 tablespoons soy sauce, 2 tablespoons cornstarch, and ground ginger; set aside.
- Stir-fry vegetables (bok choy, onion, broccoli florets, pea pods, green peppers, sliced mushrooms) in 2 tablespoons vegetable oil until tender-crisp.
- Remove vegetables to a strainer and set aside.
- Add 2 tablespoons vegetable oil and a dash of crushed red pepper to the skillet.
- Stir-fry chicken or shrimp until no longer pink.
- Stir in the broth mixture and cook until it thickens and begins to boil.
- Add the cooked vegetables and sliced almonds to the skillet and stir to combine.
- Serve over cooked rice.
Tips & Substitutions
For a quicker prep, use pre-cooked chicken or rotisserie chicken as a substitute. You can also swap bok choy for spinach or kale if desired. If you like more heat, increase the amount of crushed red pepper. To enhance the umami flavor, consider adding a splash of oyster sauce or hoisin sauce.
Serving Suggestions
Serve this stir-fry over steamed jasmine or basmati rice for a complete meal. It pairs beautifully with Chinese Shrimp And Rice for a delightful dinner spread. For added presentation, garnish with extra sliced green onions and a sprinkle of sesame seeds. A side of egg rolls or spring rolls complements this dish well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of chicken broth or water to prevent sticking. Avoid microwaving to maintain the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Gingered Chicken And Almond Stir-Fry contains roughly 331 calories, with 30g protein, 9g carbohydrates, and 20g fat. It is an excellent source of protein (60% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1129mg per serving (49% 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 in this stir-fry?
Yes, frozen vegetables can be a great time-saver! Just be sure to thaw and drain them before adding to the stir-fry to avoid excess moisture. Cook until heated through but still crisp for the best texture.
What can I substitute for soy sauce?
For a gluten-free option, use tamari instead of soy sauce. Coconut aminos is another great substitute that provides a similar flavor without the soy. Adjust the amount to taste, as these alternatives can vary in saltiness.
Is there a vegetarian version of this recipe?
Absolutely! Replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. You can also add more vegetables like carrots, mushrooms, or bell peppers to enhance the dish's flavors and textures.
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).