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Quick Almond Chicken Stir-Fry

Quick Almond Chicken Stir-Fry for a Deliciously Fast Dinner

Quick Almond Chicken Stir-Fry is a fast and delicious weeknight meal, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • ½ cup whole unblanched almonds Adds crunch and depth; substitute with cashews for a different nutty flavor.
  • 2 tablespoons canola oil Used for frying; substitute with olive oil for a healthier option or sesame oil for extra flavor.
  • 1 pound boneless skinless chicken breasts Main protein source; use chicken thighs for a juicier texture.
  • 2 tablespoons cornstarch Thickens the sauce; replace with arrowroot if avoiding cornstarch.
  • 1 cup chicken broth Adds moisture and savoriness to the dish; use vegetable broth for a vegetarian version.
  • ¼ cup soy sauce Brings saltiness and umami depth; opt for tamari for a gluten-free option.
  • 2 tablespoons honey Sweetens the sauce and balances flavors; maple syrup can be used for a vegan alternative.
  • 1 teaspoon ground ginger Adds warmth and spice; fresh ginger can be substituted for a more vibrant flavor.
  • 2 cups frozen sugar snap peas Provides freshness and bright color; fresh peas or broccoli can be used instead.
  • Hot cooked pasta or rice Base for serving; quinoa or whole grain noodles can be alternatives.

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 shimmers, add ½ cup of whole unblanched almonds. Toast the almonds for about 3 minutes, stirring frequently until they turn golden brown and fragrant.
  2. In the same skillet, increase the heat to medium-high and add 1 pound of cubed boneless, skinless chicken breasts. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and no longer pink.
  3. While the chicken is cooking, grab a medium bowl and combine 2 tablespoons of cornstarch, 1 cup of chicken broth, ¼ cup of soy sauce, 2 tablespoons of honey, and 1 teaspoon of ground ginger. Whisk until smooth.
  4. Once the chicken is cooked, pour the prepared sauce over the chicken in the skillet. Increase the heat to high and bring this mixture to a boil, stirring continuously for about 2 minutes.
  5. Reduce the heat to medium and add 2 cups of frozen sugar snap peas to the skillet. Stir gently to combine, allowing them to heat through for about 2-3 minutes.
  6. Once everything is well combined and heated through, remove the skillet from heat. Serve the Quick Almond Chicken Stir-Fry hot over your choice of fluffy white rice or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Adjust seasoning to taste before serving. Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.

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