Stir-Fried Chicken With Almonds
A quick, flavorful stir-fry combining tender chicken, crunchy almonds, and sweet orange marmalade, perfect for a savory Asian-inspired meal suited for weeknights or entertaining.
Ingredients
- 4 whole chicken breasts ⓘ
- 1/4 cup soy sauce ⓘ
- 2 tablespoons dry sherry ⓘ
- 2 tablespoons orange marmalade ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 2 (6 oz.) packages frozen Chinese pea pods, thawed ⓘ
- 2 tablespoons salad oil ⓘ
- 1/2 teaspoon salt
- 4 1/2 ounces canned blanched whole almonds ⓘ
- 1 medium bunch scallions (white part only) ⓘ
Instructions
- Cut chicken breasts into bite-size chunks.
- In a medium bowl, combine chicken, soy sauce, sherry, marmalade, cornstarch, ginger, and cayenne pepper. Set aside.
- Drain pea pods and pat dry with paper towels.
- Heat salad oil in a wok or large skillet over medium-high heat.
- Add chicken mixture and stir-fry until chicken is cooked through, about 5-7 minutes.
- Add pea pods and cook for another 2-3 minutes until heated through.
- Stir in almonds and sliced scallions, cook for 1 minute.
- Serve hot.
Tips & Substitutions
For a deeper flavor, marinate the chicken for an hour before cooking. You can substitute the dry sherry with rice wine or omit it if needed. If you want to add some crunch, consider tossing in a handful of water chestnuts. For a healthier twist, use low-sodium soy sauce. This dish can also be adapted by using shrimp instead of chicken for a variation reminiscent of Shrimp Lo Mein.
Serving Suggestions
Serve this stir-fried chicken with steamed jasmine rice or noodles for a complete meal. It pairs beautifully with Egg Drop Soup(Chinese) or a side of Chinese Hot Sour Soup for a delightful combination. Garnish with extra scallions or sesame seeds for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir until heated through. Avoid microwaving if possible, as it can make the chicken tough.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken With Almonds contains roughly 788 calories, with 31g protein, 96g carbohydrates, and 32g fat. It is an excellent source of protein (61% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2893mg per serving (126% 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 make this dish ahead of time?
Yes, you can prepare the chicken mixture and store it in the fridge for up to a day before cooking. Just be sure to keep the almonds and scallions separate until serving to maintain their texture. When ready to cook, simply stir-fry as directed.
What can I substitute for the almonds?
If you have nut allergies or prefer a different texture, you can substitute the almonds with sunflower seeds or toasted cashews. Both options will add a nice crunch while complementing the flavors of the dish.
Is this recipe suitable for meal prep?
Absolutely! This stir-fry is great for meal prep. Divide the cooked chicken and pea pods into meal containers with rice or noodles. Just reheat when ready to eat. It's a quick and nutritious option for busy weekdays.
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).