My Chicken Almond Stir Fry
Elevate your weeknight dinner game with My Chicken Almond Stir Fry—a vibrant, fuss-free dish bursting with flavor and crunch! Tender strips of chicken breast are marinated in a savory soy-cornstarch blend for a velvety texture, then stir-fried to perfection alongside crisp broccoli, red bell peppers, and carrots. A rich sauce made with low-sodium chicken broth, a hint of honey, and sesame oil coats every bite, while toasted almonds add a delightful crunch. Infused with garlic and ginger for an aromatic boost, this healthy and satisfying meal is ready in just 35 minutes and pairs beautifully with steamed rice or noodles. Perfect for busy nights, this one-pan wonder is an easy way to bring fresh, wholesome ingredients and bold flavors to your table!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 3 tbsp soy sauce
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced
- 1 cup unsalted almonds, toasted
- 1 cup low-sodium chicken broth
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp scallions, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch. Pour this mixture over the chicken, tossing to coat. Let marinate for 10 minutes.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the chicken to the skillet in a single layer and cook for 5-6 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil, followed by the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet and mix with the vegetables.
In a small bowl, whisk together the chicken broth, remaining 1 tablespoon of soy sauce, honey, sesame oil, salt, and black pepper.
Pour the sauce mixture into the skillet, stirring to coat everything evenly. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
Sprinkle the toasted almonds over the stir-fry and mix gently.
Garnish with scallions before serving. Enjoy your Chicken Almond Stir Fry over steamed rice or noodles!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 706 mg | 15% | |
*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.
