Go Back
–+ servings
Quick Almond Chicken Stir-Fry

Quick Almond Chicken Stir-Fry for a Flavorful Weeknight Win

Quick Almond Chicken Stir-Fry is a healthy and satisfying meal ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 cup whole unblanched almonds Adds a delightful crunch and nutty flavor; cashews can be used as an alternative.
  • 2 tablespoons canola oil Ideal for frying with a neutral taste; vegetable oil is a great substitute.
  • 1 pound boneless skinless chicken breasts Cubed for fast cooking; turkey or tofu are perfect vegetarian options.
  • 1 tablespoon cornstarch Thickens the sauce beautifully; arrowroot powder makes a great gluten-free substitute.
  • 1/2 cup chicken broth Infuses flavor and moisture; swap for vegetable broth for a meat-free version.
  • 3 tablespoons soy sauce Introduces umami and saltiness; opt for low-sodium soy sauce for a lighter choice.
  • 2 teaspoons honey Balances flavors with a touch of sweetness; maple syrup can work for a vegan twist.
  • 1 teaspoon ground ginger Provides a warm spice note; fresh ginger offers a fresher taste.
  • 14 ounces frozen sugar snap peas Brings vibrant color and crunch; use fresh peas if available.
  • hot cooked pasta or rice The perfect base for this dish; consider quinoa or cauliflower rice for a lower-carb option.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Begin by heating 2 tablespoons of canola oil in a large skillet over medium heat. Once the oil is shimmering, add 1 cup of whole unblanched almonds and sauté them for about 3 minutes, stirring frequently until they're fragrant and lightly golden.
  2. Incorporate 1 pound of cubed boneless skinless chicken breasts into the skillet with the toasted almonds. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until it turns golden brown and reaches an internal temperature of 165°F.
  3. In a small bowl, whisk together 1 tablespoon of cornstarch, 1/2 cup of chicken broth, 3 tablespoons of soy sauce, 2 teaspoons of honey, and 1 teaspoon of ground ginger until smooth. Pour this mixture into the skillet with the chicken and almonds once the chicken is done.
  4. Increase the heat to high and bring the mixture to a boil while stirring constantly for about 2 minutes until the sauce thickens and coats the chicken.
  5. Reduce the heat to medium and stir in 14 ounces of frozen sugar snap peas, cooking for an additional 1-2 minutes to heat them through.
  6. Serve your Quick Almond Chicken Stir-Fry warm over a bed of hot cooked pasta or rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the stir-fry for up to 2 months. Gently reheat in a skillet with a splash of broth.

Tried this recipe?

Let us know how it was!