Best 2 Almond Chicken Vegetable Stir Fry Recipes

Are you craving a flavorful and healthy meal that's both easy to make and packed with nutrients? Look no further than almond chicken vegetable stir fry! This delectable dish combines tender chicken, crunchy vegetables, and a savory almond-based sauce for a tantalizing culinary experience. Not only is it a delicious and satisfying meal, but it's also incredibly versatile, allowing you to customize it to your own preferences. With this comprehensive guide, you'll discover the best recipes for almond chicken vegetable stir fry, ensuring that you can create a dish that's not only delicious but also perfectly tailored to your taste buds.

Let's cook with our recipes!

ALMOND VEGETABLE CHICKEN STIR-FRY

Almond Vegetable Chicken Stir-Fry image

Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice, optional

Steps:

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

ALMOND CHICKEN VEGETABLE STIR FRY

Almond Chicken Vegetable Stir Fry image

I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.

Provided by PhoenixReborn

Categories Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1/2 teaspoon salt
4 ounces bamboo shoots
2 stalks celery
8 ounces boneless skinless chicken breasts
6 ounces mushrooms
1/8 red pepper
1 medium onion
1 teaspoon gingerroot
1 garlic clove
6 ounces chicken broth
2 teaspoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
1/2 cup almonds

Steps:

Measure and prepare all ingredients prior to beginning to cook.
Slice chicken breasts into bite-size pieces, set aside.
Drain bamboo shoots.
Cut celery on the bias.
Slice mushrooms.
Cut onion into 8ths- separate pieces.
Mince fresh ginger root and garlic together, set aside.
At about 350F, toast almonds for about 2 minutes.
Set aside.
Stir together the broth & soy sauce.
In a separate bowl, stir together the water and corn starch.
At medium high heat, heat oil and salt in wok until hot.
Add salt, stir to dissolve.
Stir in garlic and ginger, cook about 10 seconds.
If you scorch these, turn off heat, dump and re-do this step.
Add chicken.
Cook and stir until almost done, about 5 minutes.
Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
Cook and stir another minute.
Add bamboo shoots.
Stir in broth mixture, cover and reduce heat.
Simmer about 3-5 minutes, or until vegetables are done.
Stir in water-cornstarch mixture, heat until thickened.
Top with toasted almonds, serve over rice.

Tips:

Mise en place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you save time and avoid scrambling during the stir-frying process.
Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding the pan.
Heat the skillet or wok over high heat: This will help to create a nice sear on the chicken and vegetables.
Add the chicken to the skillet or wok first: This will give it time to brown before adding the vegetables.
Stir-fry the chicken and vegetables in batches: This will help to prevent them from steaming instead of frying.
Add the sauce to the skillet or wok towards the end of cooking: This will help to prevent the sauce from burning.
Serve immediately: Almond chicken vegetable stir-fry is best served hot and fresh.

Conclusion:

Almond chicken vegetable stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken and vegetables. With its combination of tender chicken, crisp vegetables, and flavorful sauce, almond chicken vegetable stir-fry is sure to be a hit with the whole family.

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