Best 2 Almond Chicken Vegetable Stir Fry Recipes

**Almond Chicken Vegetable Stir Fry: A Culinary Delight**

Indulge in the tantalizing flavors of Almond Chicken Vegetable Stir Fry, a delectable dish that harmoniously blends the essence of Chinese cuisine with the convenience of a quick and easy weeknight meal. This culinary creation boasts tender chicken enveloped in a savory almond sauce, complemented by a vibrant medley of fresh vegetables. The stir fry technique ensures a delightful combination of textures, with the chicken and vegetables retaining their crispness while absorbing the flavorful sauce. Accompanied by a versatile collection of additional recipes, including vegetarian and gluten-free variations, this stir fry caters to diverse dietary preferences and culinary skills. Embark on a culinary journey that promises an explosion of flavors and a satisfying dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND VEGETABLE CHICKEN STIR-FRY

Almond Vegetable Chicken Stir-Fry image

Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice, optional

Steps:

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

ALMOND CHICKEN VEGETABLE STIR FRY

Almond Chicken Vegetable Stir Fry image

I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.

Provided by PhoenixReborn

Categories Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1/2 teaspoon salt
4 ounces bamboo shoots
2 stalks celery
8 ounces boneless skinless chicken breasts
6 ounces mushrooms
1/8 red pepper
1 medium onion
1 teaspoon gingerroot
1 garlic clove
6 ounces chicken broth
2 teaspoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
1/2 cup almonds

Steps:

Measure and prepare all ingredients prior to beginning to cook.
Slice chicken breasts into bite-size pieces, set aside.
Drain bamboo shoots.
Cut celery on the bias.
Slice mushrooms.
Cut onion into 8ths- separate pieces.
Mince fresh ginger root and garlic together, set aside.
At about 350F, toast almonds for about 2 minutes.
Set aside.
Stir together the broth & soy sauce.
In a separate bowl, stir together the water and corn starch.
At medium high heat, heat oil and salt in wok until hot.
Add salt, stir to dissolve.
Stir in garlic and ginger, cook about 10 seconds.
If you scorch these, turn off heat, dump and re-do this step.
Add chicken.
Cook and stir until almost done, about 5 minutes.
Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
Cook and stir another minute.
Add bamboo shoots.
Stir in broth mixture, cover and reduce heat.
Simmer about 3-5 minutes, or until vegetables are done.
Stir in water-cornstarch mixture, heat until thickened.
Top with toasted almonds, serve over rice.

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Tips for Making the Best Almond Chicken Vegetable Stir-Fry

- **Slice the chicken thinly against the grain**. This will help it cook evenly and quickly. - **Marinate the chicken in a flavorful mixture** of soy sauce, rice wine, sesame oil, and ginger. This will add depth of flavor to the dish. - **Use a variety of vegetables** in your stir-fry. This will make the dish more colorful and nutritious. - **Stir-fry the vegetables over high heat**. This will help them retain their crispness. - **Add the chicken to the stir-fry** once the vegetables are almost tender. This will prevent the chicken from overcooking. - **Thicken the sauce** with a cornstarch slurry. This will help to bind the sauce and make it more flavorful. - **Serve the stir-fry over rice or noodles**. This will make a complete and satisfying meal. ###

Conclusion

Almond chicken vegetable stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The combination of tender chicken, crisp vegetables, and flavorful sauce is sure to please everyone at the table. With a few simple tips, you can make the best almond chicken vegetable stir-fry that you'll ever taste.

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