Almond Chicken and Vegetables
Experience the perfect balance of savory, nutty, and vibrant flavors with this Almond Chicken and Vegetables recipe—a must-try for quick and healthy weeknight dinners. Featuring tender, marinated chicken stir-fried to golden perfection, crisp broccoli, sweet red bell peppers, and carrots, all tossed in a rich, umami-packed sauce made with soy sauce, honey, and a hint of rice wine vinegar. A generous sprinkling of roasted almonds adds irresistible crunch and depth, making every bite crunchy and flavorful. Ready in just 40 minutes, this stir-fry recipe is not only packed with wholesome ingredients but also easy to customize and ideal when served over steamed rice or noodles. Get your daily dose of protein and veggies in one delicious skillet meal packed with bold, satisfying flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons toasted sesame oil
- 3 cloves garlic
- 1 tablespoon ginger
- 200 grams broccoli florets
- 1 red bell pepper
- 1 carrot
- 2 green onions
- 1 cup unsalted roasted almonds
- 1 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a medium-sized bowl.
Add 1 tablespoon of soy sauce and the cornstarch to the chicken, mixing well to coat. Set aside to marinate for 10 minutes.
Mince the garlic and finely grate the ginger. Slice the red bell pepper, carrot, and green onions into thin strips.
Heat 1 tablespoon of toasted sesame oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of toasted sesame oil. Add the garlic and ginger; stir-fry for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes until they are slightly tender but still crisp.
In a bowl, whisk together the chicken broth, remaining 2 tablespoons of soy sauce, honey, and rice wine vinegar.
Return the chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine.
Cook for an additional 3-4 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables.
Add the roasted almonds and sliced green onions to the skillet. Stir gently to combine.
Serve the almond chicken and vegetables hot over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 31.0 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 548 mg | 42% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
