Go Back
–+ servings
Close up of a chicken and almond stir fry with bell peppers and zucchini in a thick sauce.

Almond Chicken Stir Fry

40aprons.com/almond-chicken-stir-fry/
Almond Chicken is a quick stir fry made with sautéed zucchini, bell pepper, chicken, mushroom, onion and a simple Asian-inspired sauce with added almonds for extra protein and crunch!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4

Equipment

  • Large skillet or wok

Ingredients

Stir Fry

  • 2 tablespoons vegetable oil (divided, plus more as needed to stir fry)
  • 1 small onion (diced)
  • 1 cup zucchini (quartered lengthwise and sliced)
  • 1 cup mushrooms (sliced)
  • 1 green bell pepper (diced)
  • 1 ½ pounds boneless skinless chicken thighs (cut into bite sized pieces)
  • 5 cloves garlic (minced or pressed)
  • 1 teaspoon fresh ginger (finely grated)
  • ½ cup blanched almonds (whole, halved, sliced or slivered)
  • salt and pepper (to taste)

Sauce

  • ¾ cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sweetener of choice (like white sugar, brown sugar, maple syrup, swerve, or honey)
  • 1 tablespoon cornstarch

Garnish

  • green onions (thinly sliced)
  • white sesame seeds (optional, to serve)
  • rice (to serve)

Instructions

  • To prep the sauce, combine together all the sauce ingredients in a medium bowl and whisk until the cornstarch has dissolved.
  • Heat 1 tablespoon of oil in a large pan, wok or skillet over medium-high heat.
  • Add the onions and cook for 5 minutes or until just softened.
  • Add the zucchini, mushrooms, green bell pepper, ginger to the pan. Cook stirring occasionally for 5 minutes or until tender. Add more oil if necessary. Add garlic and saute stirring constantly 30-60 seconds.
  • Season with salt and pepper to taste. Transfer veggies to a bowl or plate and set aside.
  • Add the remaining 1 tablespoon oil and add the chicken in a single layer, without overcrowding the pan. If needed cook it in batches. Don’t touch for the first 2 minutes or so, then continue to cook about 2 minutes, stirring occasionally until browned on all sides and mostly cooked through.
  • Add veggies back to the pan with the chicken and stir. Remove pan from heat and let cool briefly about 30 seconds.
  • Pour sauce mixture over the stir fry and stir. Return to heat and let simmer a few minutes, or until thickened.
  • Stir in the almonds, garnish with green onions and serve.

Recipe Notes

Cutting the chicken: You need to cut the chicken into equal-sized pieces. I find about 1-inch pieces are best for stir fries, and I know it is not the easiest with the shape of a boneless thigh but keeping them all the same size ensures even chicken and stops you getting random bites of overcooked chicken.
Cooking the chicken: Cook the chicken in batches so you don't overcrowd the pan. It is better to take a bit more time to make sure you get a nice sear on the chicken pieces than to cook them quickly where they'll instead steam in their own juices and become chewy.
Leftovers and storage: Leftovers will keep in the refrigerator for 3-4 days and can be successfully warmed through in the microwave. I'd not recommend freezing this as the almonds will go a bit strange in the freezer.

Nutrition Information (Approximate)

Calories: 377calProtein: 40gFat: 17gSaturated Fat: 3gTrans Fat: 0.03gCholesterol: 163mgSodium: 1208mgPotassium: 832mgTotal Carbs: 17gFiber: 4gSugar: 8gNet Carbs: 13gVitamin A: 216IUVitamin C: 33mgCalcium: 81mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/almond-chicken-stir-fry/