Best 2 Almond Vegetable Chicken Stir Fry Recipes

Craving a nutritious and flavorful meal? Look no further than the Almond Vegetable Chicken Stir-Fry, a culinary delight that tantalizes your taste buds and nourishes your body. This stir-fry features tender chicken, a vibrant medley of vegetables, and a delectable almond-based sauce that harmonizes the flavors perfectly. The recipe is beginner-friendly, allowing home cooks of all skill levels to create a restaurant-quality dish in the comfort of their own kitchens. With the option to substitute tofu for chicken, this recipe caters to both meat-lovers and vegetarians alike. Explore the depths of Asian cuisine as you embark on this culinary journey, discovering the art of stir-frying and the symphony of flavors that await you.

Let's cook with our recipes!

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.

Tips:

Mise en Place: Before starting, gather all the necessary ingredients and equipment. This will help expedite the cooking process and prevent any scrambling during cooking.
Slice Vegetables Evenly: Uniform slicing ensures even cooking and a visually appealing dish. Consistent sizing also helps the vegetables cook at the same rate.
Use High-Quality Vegetables: Fresh, crisp vegetables yield the best results. Look for vibrant colors and firm texture when selecting produce.
Marinate the Chicken: Marinating the chicken in the soy sauce mixture tenderizes and flavors it, resulting in a more flavorful dish.
Stir-Fry in Batches: If cooking a large quantity of vegetables, stir-fry them in batches to prevent overcrowding the pan. This ensures they cook evenly and retain their crisp texture.
Use a Well-Seasoned Wok or Pan: A well-seasoned wok or pan helps prevent sticking and promotes even heat distribution, leading to better stir-frying results.
Stir-Fry on High Heat: High heat is essential for successful stir-frying. It creates a quick sear on the vegetables and chicken, preserving their texture and flavors.
Add Sauce Gradually: Add the sauce gradually, stirring continuously to ensure an even distribution and prevent clumping.
Serve Immediately: Stir-fries are best enjoyed immediately after cooking. The vegetables retain their vibrant colors and crispness, and the flavors are at their peak.

Conclusion:

Incorporating these tips into your stir-fry cooking will elevate your dishes to a new level of flavor and presentation. Experiment with different vegetables, sauces, and protein options to create a wide variety of delicious and healthy stir-fries. Enjoy the convenience, versatility, and health benefits that stir-frying has to offer, and impress your family and friends with your culinary skills. Happy stir-frying!