Best 3 Quick Almond Chicken Stir Fry Recipes
Seeking an appetizing and healthy dinner recipe? Look no further, because the Almond Chicken Stir-Fry is an explosion of flavors that will satisfy your taste buds. With tender chicken, crispy almonds, and a delectable sauce, this dish is sure to impress. Not only is it quick and easy to make, but also incredibly versatile, offering three distinct variations: a classic version, a low-carb option, and a vegetarian alternative. The classic Almond Chicken Stir-Fry is a harmonious blend of chicken, almonds, vegetables, and a rich sauce, while the low-carb version swaps rice for cauliflower rice, resulting in a keto-friendly meal. For vegetarians, tofu takes the place of chicken, creating a protein-packed and flavorful dish. Get ready to embark on a culinary journey with this Almond Chicken Stir-Fry, as each variation promises a unique and delicious experience.
Let's cook with our recipes!
QUICK ALMOND CHICKEN STIR-FRY
"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
ALMOND CHICKEN STIR-FRY
"Almonds and water chestnuts add crunch to this speedy supper," writes Denis Uhlenhake. "It's great with frozen stir-fry vegetables, too," she says of the family favorite she serves at her Ossian, Iowa home.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds.
Nutrition Facts : Calories 331 calories, Fat 15g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 843mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein.
MY CHICKEN ALMOND STIR FRY
This is an easy chinese meal instead of take out you can make your own - I find I can save a lot of time by pre chopping my veggies and placing them in ziplock bags - this means you can have this meal ready in the time it takes to make the rice
Provided by Ravenseyes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
- Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
- Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
- Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
- Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.
Tips:
- Use fresh ingredients for the best flavor. This means using fresh vegetables, herbs, and spices.
- Don't overcrowd the pan. If you overcrowd the pan, the chicken and vegetables will not cook evenly.
- Cook the chicken over medium-high heat. This will help to create a nice sear on the outside of the chicken and keep it juicy on the inside.
- Stir-fry the vegetables until they are tender-crisp. This means that they should be slightly softened but still have a bit of crunch to them.
- Add the sauce at the end of cooking. This will help to prevent the sauce from burning.
- Serve the stir-fry immediately. This is when it is at its best flavor.
Conclusion:
This quick almond chicken stir-fry is a delicious and easy weeknight meal. It is packed with flavor and can be made in under 30 minutes. The chicken is juicy and tender, the vegetables are crisp-tender, and the sauce is flavorful and slightly sweet. This stir-fry is sure to be a hit with the whole family.
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