0 from 9 votes
Chinese Almond Chicken Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 526 kcal
Course:
Main Course
Cuisine:
Chinese
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
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.
Cup of Yum
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
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
% 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.