Best 2 Almond Vegetable Chicken Stir Fry Recipes

Stir-fries are a quick, easy, and versatile way to whip up a healthy, flavorful meal, often in under 30 minutes. The key to a successful stir-fry is in the preparation, as the cooking process is fast, and ingredients should be chopped and measured beforehand. Almond vegetable chicken stir-fry is a delicious and nutritious dish that combines juicy chicken, colorful vegetables, crunchy almonds, and a flavorful Asian-inspired sauce. This recipe is perfect for weeknight dinners, as it can be easily customized with your favorite vegetables and protein.

Here are our top 2 tried and tested 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:

Prep your ingredients in advance: This will help the stir-fry come together quickly and easily. Chop the vegetables, marinate the chicken, and measure out the sauce ingredients before you start cooking.
Use a large skillet or wok: This will allow you to cook all of the ingredients evenly. If you don't have a large skillet or wok, you can cook the stir-fry in batches.
Cook the chicken first: This will ensure that it is cooked through before adding the vegetables. Remove the chicken from the skillet once it is cooked and set it aside.
Add the vegetables to the skillet: Cook the vegetables until they are tender but still slightly crunchy. You can add the vegetables all at once or in batches, depending on how large your skillet is.
Return the chicken to the skillet: Once the vegetables are cooked, add the chicken back to the skillet. Stir in the sauce and cook until the sauce is heated through.
Serve over rice or noodles: Almond vegetable chicken stir-fry is typically served over rice or noodles. You can also serve it with a side of steamed vegetables.

Conclusion:

Almond vegetable chicken stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a healthy dish that is packed with vegetables and lean protein. The stir-fry can be easily customized to your liking, so you can add or remove ingredients as desired.