Chicken Almonds
Elevate your weeknight dinner game with this flavorful Chicken Almonds recipe, a harmonious blend of tender chicken, crunchy roasted almonds, and vibrant stir-fried vegetables enveloped in a luscious, savory-sweet sauce. Marinated in soy sauce and cornstarch for a succulent texture, the chicken is stir-fried alongside crisp carrots, green bell peppers, and onions for a delightful medley of textures. Infused with the aromatic punch of garlic and ginger, the dish is finished with a glossy sauce made from hoisin, honey, and sesame oil, perfectly balancing sweet and savory notes. Topped with a sprinkling of spring onions for freshness, this quick 35-minute meal is ideal served over steamed rice or noodles. Packed with protein and crunch, it’s a satisfying choice for anyone craving a wholesome, restaurant-quality Asian-inspired dish at home! Keywords: Chicken Almonds recipe, chicken stir-fry with almonds, Asian-inspired chicken dinner, quick and easy chicken recipe, savory-sweet stir-fry.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 large carrot, julienned
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 100 grams roasted almonds
- 1 cup chicken stock
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks spring onions, chopped
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of cornstarch and 2 tablespoons of soy sauce to the chicken, mix well, and marinate for 10 minutes.
While the chicken marinates, prepare the vegetables by julienning the carrot, slicing the green bell pepper and onion, and chopping the spring onions.
In a small bowl, mix the chicken stock, hoisin sauce, 1 tablespoon soy sauce, sesame oil, honey, salt, and black pepper. Set the sauce aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet in a single layer and cook for 4-5 minutes until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the carrot, bell pepper, and onion to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and stir to combine.
Pour the sauce over the chicken and vegetables. Stir everything together and let it cook for an additional 3-4 minutes until the sauce thickens.
Turn off the heat and stir in the roasted almonds to distribute them evenly.
Garnish with chopped spring onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 31.6 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 44.1 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 486 mg | 37% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3008 mg | 64% | |
*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.
