Almond Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
365 kcal
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Course
Main Course
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Cuisine
Asian
Almond Chicken
Description
The chicken thighs are cut into uniform pieces and cooked separately until golden and fully cooked, establishing a browned exterior and juicy interior. Vegetables such as diced onion, quartered and sliced zucchini, sliced mushrooms, and diced green bell pepper are stir-fried until tender but retain some crispness. Garlic and ginger add aromatic notes.
A sauce combining chicken broth, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch is whisked together, then poured over the cooked chicken and vegetables and simmered briefly until slightly thickened, coating the ingredients evenly. Whole, halved, sliced, or slivered blanched almonds are incorporated to add texture and nuttiness.
This dish can be served fresh as a main course alongside rice or noodles. The recipe notes emphasize cutting chicken evenly to promote even cooking and mention that various almond types can be used depending on availability.
Leftovers store well refrigerated for up to four days, making this suitable for meal prep.
Ingredients
For the stir fry
- 5 teaspoons vegetable oil divided use
- 1/2 cup onion diced
- 1 cup zucchini quartered lengthwise and sliced
- 1 cup mushrooms sliced
- 3/4 cup green bell pepper diced
- 1 1/4 pounds chicken thigh cut into bite sized pieces, boneless, skinless
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1/2 cup almonds whole, halved, sliced or slivered, blanched
- salt to taste
- black pepper to taste
For the sauce
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons corn starch
Instructions
For the stir fry
- Heat 2 teaspoons of oil in a large pan over medium high heat. Add the onions and cook for 4 minutes or until just softened.
- Add the zucchini, mushrooms and green bell pepper to the pan. Cook for 5 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the vegetable mixture from the pan; wipe the pan clean with a paper towel.
- Add the remaining 3 teaspoons of oil to the pan. Add the chicken in a single layer and season with salt and pepper to taste. You may need to work in batches if the chicken doesn't all fit.
- Cook for 3-4 minutes per side or until chicken is golden brown and cooked through.
- Add the garlic and ginger and cook for 30 seconds. Add the vegetable mixture back to the pan with the chicken.
For the sauce
- Whisk together all the sauce ingredients until well combined.
- Pour the sauce mixture over the chicken and vegetables. Bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Stir in the almonds, then serve.
Notes
- Cut chicken into evenly sized pieces for consistent cooking.
- Any form of almonds can be used: whole, halved, sliced, slivered, or blanched.
- Almond chicken keeps well refrigerated up to 4 days, ideal for meal prepping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 135mg | 45% |
| Sodium | 591mg | 25% |
| Potassium | 719mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 33mg | 37% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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