Easy Chicken Almond Stir Fry
Elevate your weeknight dinner game with this flavorful and wholesome Easy Chicken Almond Stir Fry! Packed with tender strips of marinated chicken, crisp broccoli, vibrant red bell peppers, and naturally sweet carrots, this quick stir-fry comes together in just 30 minutes, making it perfect for busy schedules. The rich, savory sauce made with soy sauce, oyster sauce, and a hint of honey complements the nutty crunch of roasted almonds, creating a harmonious blend of textures and flavors. Infused with the aromatic duo of fresh garlic and ginger, this stir-fry pairs beautifully with steamed rice or noodles, delivering a delicious and nutritious meal the whole family will love. Ideal for those seeking easy, healthy, and satisfying stir-fry recipes, this dish is a guaranteed crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 cup almonds, roasted and unsalted
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 stalks green onions, sliced
- 4 cups cooked rice or noodles (for serving, optional)
Instructions
Slice the chicken breasts into thin strips. In a medium bowl, mix chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside to marinate for 10 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, chicken broth, oyster sauce, and honey. Set the sauce aside.
Heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated chicken strips to the skillet and stir fry until fully cooked, about 4–5 minutes. Remove chicken from the pan and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
Add the red bell pepper, broccoli, and carrots to the skillet. Stir fry for 4–5 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the mixture. Toss everything to combine evenly.
Stir in the roasted almonds and cook for another 1–2 minutes to heat through.
Garnish with sliced green onions and serve immediately with cooked rice or noodles, if desired.
Nutrition Facts
Calories |
3181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 40.1 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 677 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3665 mg | 78% | |
*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.
