Forktionary

Almond Chicken And Vegetables Recipe

A sensational stir-fry recipe inspired by Southern Living (January 1986)! This vibrant dish features tender chicken, crunchy almonds, and crisp-tender vegetables, all tossed in a savory sauce. Perfect for a weeknight dinner or a special occasion, this recipe requires a wok for authentic results. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 30 mins
Calories 351.2 kcal
Protein 56g
Rating 5.0 (1 Reviews)
Almond Chicken And Vegetables 107

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Chicken And Vegetables

  • Egg White (not used in recipe)
  • 5 tablespoons soy sauce
  • Cornstarch (not used in recipe)
  • Sugar (not used in recipe)
  • Salt (not used in recipe)
  • 1/2 teaspoon ground white pepper
  • 1.5 lbs boneless, skinless chicken breasts
  • Peanut Oil (not used in recipe; vegetable oil is used instead)
  • 1 cup sliced almonds
  • 1 cup sliced bamboo shoots
  • 1/2 cup sliced green onions
  • 1 green bell pepper, sliced
  • 1 tablespoon grated ginger
  • White Wine (not used in recipe; rice wine is used instead)
  • extra green onion tops for garnish, if desired
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground red pepper
  • 7 tablespoons vegetable oil
  • 3 tablespoons rice wine

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How to Make Almond Chicken And Vegetables

  1. In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice wine, 1 tablespoon grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon ground white pepper, and 1/4 teaspoon ground red pepper.
  2. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, to the bowl. Mix well and refrigerate for at least 15 minutes.
  3. Heat 1/4 cup vegetable oil in a preheated wok over high heat for 1 minute.
  4. Add the marinated chicken and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon and set aside.
  5. Drain the chicken on paper towels.
  6. Add 2 tablespoons vegetable oil to the wok. Heat over medium-high heat for 30 seconds.
  7. Add 1 cup sliced almonds and stir-fry for 2 minutes, or until golden brown. Remove and drain on paper towels.
  8. Add 1 cup bamboo shoots (sliced), 1/2 cup sliced green onions, and 1 green bell pepper (sliced) to the wok.
  9. Stir-fry for 1-2 minutes, or until crisp-tender.
  10. In a small bowl, whisk together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 1 tablespoon rice wine.
  11. Add the sauce mixture to the wok and bring to a boil.
  12. Add the cooked chicken and almonds to the wok.
  13. Stir-fry for 30 seconds, or until heated through.
  14. Garnish with extra green onion tops, if desired.
  15. Serve immediately over rice or noodles.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

11g

Fat

18g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Chinese One Pot Meals 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Vegetables Asian Dinner Party Chicken Dietary One Dish Meal Stir Fry Low Carb Inexpensive Low In Something Meat Chicken Breasts Technique