Chinese Almond Chicken Recipe
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
526 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Almond Chicken Recipe
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When dinner needs to be quick and delicious, try Chinese Almond Chicken with tender chicken, almonds, and snap peas on noodles—ready in just 25 minutes!
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Ingredients
- 1 lb. boneless skinless chicken breast, cut into 1" cubes
- 2 tablespoons plus 2 tsp. soy sauce divided
- 1/4 c. chicken broth
- 1 Tbsp. sweet rice wine Mirin, or substitute sherry
- 2 tsp. cornstarch
- 1 Tbsp. plus 1 tsp. sesame oil divided
- 1/2 teaspoon sugar
- 2 Tbsp. grape seed oil or vegetable oil
- 2 tsp. minced ginger
- 1 small onion chopped
- 1 c. sugar snap peas rinsed
- 1/4 c. dry-roasted salted almonds
- 1/4 c. chopped scallion for garnish
- 6 oz. whole wheat angel hair pasta or any long noodles - just follow package directions for al dente
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Instructions
- Place the chicken in a medium bowl with 2 Tbsp. soy sauce and the minced ginger, then toss to coat evenly.
- In a large pot, boil 6 cups of water with some salt. Add pasta and cook for 3 minutes, or until al dente. Do not overcook the pasta, as it will continue to cook when you stir fry it.
- In a small bowl, make the sauce: combine the chicken broth, sweet rice wine, cornstarch, 1 tsp. sesame oil, and sugar, and stir well. Set aside.
- When the pasta has finished cooking, drain the noodles and return the pan to low heat. Add 1 Tbsp. sesame oil and 2 tsp. soy sauce to the pan.
- In a wok or large, deep skillet, heat the vegetable oil over high heat. Add the ginger and chicken mix and spread it out into a single layer. Let it cook for 1 minute, then stir.
- Add the onion and sugar snap peas and cook, stirring now and then, for 3-5 minutes or until the chicken has cooked through.
- Meanwhile, return your al dente noodles to the pot containing the warm oil and soy sauce. Turn the heat up to medium-high and let the noodles fry, tossing them with tongs occasionally to prevent burning.
- Add the pre-mixed sauce to the wok and toss well to mix everything together. Once the sauce has thickened, add the almonds and toss to coat. Serve over the pan-fried noodles and garnish with chopped scallions.
Equipments used:
Notes
- Store leftover Chinese Almond Chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
- To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, microwave it on medium power in 1-minute intervals, stirring in between, until hot.
Nutrition Information
Show Details
Serving
1serving
Calories
526kcal
(26%)
Carbohydrates
48g
(16%)
Protein
37g
(74%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
73mg
(24%)
Sodium
727mg
(30%)
Potassium
851mg
(24%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
825IU
(17%)
Vitamin C
42mg
(47%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 526kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 727mg | 30% |
| Potassium | 851mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 42mg | 47% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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