Best 6 My Chicken Almond Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all chicken and almond stir fry enthusiasts! This article is your ultimate guide to creating a flavorful and delightful dish that will tantalize your taste buds. Say goodbye to bland meals and hello to an explosion of flavors with our carefully curated selection of recipes. Whether you prefer a classic stir fry or something with a unique twist, we've got you covered. Get ready to embark on a culinary journey filled with tender chicken, crunchy almonds, and a symphony of aromatic spices. So grab your wok, gather your ingredients, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND CHICKEN STIR-FRY



Almond Chicken Stir-Fry image

"Almonds and water chestnuts add crunch to this speedy supper," writes Denis Uhlenhake. "It's great with frozen stir-fry vegetables, too," she says of the family favorite she serves at her Ossian, Iowa home.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breast, cut into strips
3 tablespoons canola oil
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
3/4 cup julienned carrots
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1 can (8 ounces) sliced water chestnuts, drained
3 cups chicken broth
3 tablespoons soy sauce
1/3 cup cornstarch
1/2 cup cold water
Hot cooked rice, optional
1/3 to 1/2 cup slivered almonds, toasted

Steps:

  • In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds.

Nutrition Facts : Calories 331 calories, Fat 15g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 843mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein.

QUICK ALMOND CHICKEN STIR-FRY



Quick Almond Chicken Stir-Fry image

"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 cup whole unblanched almonds
1/4 cup canola oil
1 pound boneless skinless chicken breasts, cut into cubes
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon ground ginger
1 package (14 ounces) frozen sugar snap peas
Hot cooked pasta or rice

Steps:

  • In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.

CHICKEN-ALMOND STIR-FRY



Chicken-Almond Stir-Fry image

Toasted almonds steal the show in this Chicken-Almond Stir-Fry. Microwave the nuts for up to 2 minutes before tossing them on the dish.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 6

1 lb. boneless skinless chicken breasts, thinly sliced
1 Tbsp. cornstarch
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 pkg. (16 oz.) frozen Asian mixed vegetables, thawed
1/2 cup sliced almonds, toasted
2 cups hot cooked brown rice

Steps:

  • Toss chicken with cornstarch and 1 Tbsp. dressing; cover. Refrigerate 15 min.
  • Heat large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is done, stirring frequently. Add vegetables and remaining dressing; cook 5 min. or until heated through. Stir in nuts.
  • Serve over rice.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g

MY CHICKEN ALMOND STIR FRY



My Chicken Almond Stir Fry image

This is an easy chinese meal instead of take out you can make your own - I find I can save a lot of time by pre chopping my veggies and placing them in ziplock bags - this means you can have this meal ready in the time it takes to make the rice

Provided by Ravenseyes

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup chicken stock
1/4 teaspoon sugar
2 teaspoons soy sauce
pepper
2 teaspoons cornstarch, tapioca starch
1/4 teaspoon red pepper flakes
3/4 lb chicken (Skinned, raw)
1/2 lb bok choy (or Nappa)
4 water chestnuts
1/4 lb snow peas
1/2 cup bamboo shoot, diced
1/4 cup celery, diced
1/4 cup vegetable oil
3/4 cup almonds (blanched)
1 tablespoon gingerroot (fresh sliced)
2 tablespoons garlic (minced)
1/4 cup onion, chopped (Any other veggies desired)
2 cups chicken stock
1 cup rice
1 1/2 teaspoons salt

Steps:

  • Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
  • Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
  • Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
  • Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
  • Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.

STIR-FRIED CHICKEN & ALMOND SKILLET



Stir-Fried Chicken & Almond Skillet image

This Stir-Fried Chicken & Almond Skillet is a surefire family-pleaser that's ready in less than 30 minutes. Serve over hot cooked rice and declare victory.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 11

2 Tbsp. cornstarch
1/2 tsp. ground ginger
3 Tbsp. lite soy sauce
2 cups fat-free reduced-sodium chicken broth
2 stalks celery, cut diagonally into slices
1 onion, cut into thin slices
1 red pepper, cut into strips
3 Tbsp. peanut oil, divided
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup slivered almonds
6 cups hot cooked brown rice

Steps:

  • Mix first 3 ingredients in medium bowl until blended. Gradually stir in broth.
  • Cook and stir celery, onions and peppers in 2 Tbsp. hot oil in large skillet on medium-high heat 5 min. or until crisp-tender. Remove from skillet; cover to keep warm. Heat remaining oil in same skillet. Add chicken; cook and stir 8 to 10 min. or until done. Stir in broth mixture; cook and stir 3 min. or until mixture boils and thickens, stirring occasionally.
  • Add vegetables and nuts; mix well. Serve over rice.

Nutrition Facts : Calories 520, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

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

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:

  • Use fresh, high-quality ingredients: This will make all the difference in the flavor of your stir-fry. Look for tender chicken breasts, crisp vegetables, and flavorful almonds.
  • Marinate the chicken: This will help to tenderize it and infuse it with flavor. You can use a simple marinade made with soy sauce, rice vinegar, and garlic.
  • Use a hot wok or skillet: This will help to sear the chicken and vegetables quickly, preventing them from becoming soggy.
  • Stir-fry in batches: Don't overcrowd the wok or skillet, or the food will not cook evenly. Stir-fry the chicken and vegetables in batches, then combine them at the end.
  • Use a variety of vegetables: This will add color, texture, and flavor to your stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
  • Experiment with different sauces: There are many different sauces that you can use for chicken almond stir-fry. Some popular choices include soy sauce, oyster sauce, and hoisin sauce.
  • Serve over rice or noodles: Chicken almond stir-fry is typically served over rice or noodles. Jasmine rice is a good choice, as it has a light, fluffy texture.

Conclusion:

Chicken almond 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. With its tender chicken, crisp vegetables, and flavorful almonds, this stir-fry is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #poultry     #asian     #chicken     #meat

Related Topics