Asian Chicken Vegetable And Almond Stir Fry Recipes

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CHINESE ALMOND CHICKEN STIR-FRY



Chinese Almond Chicken Stir-Fry image

Yummy chicken breast, veggies, and almonds in a light savory sauce. YUM! Classic Canadian-Chinese dish. Reminds me of take-out from our favorite chinese restaurant. Quick and easy recipe, enjoy!

Provided by Angele Huard

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

3 tablespoons peanut oil
½ cup whole almonds
1 skinless, boneless chicken breast half, thinly sliced
2 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced celery
1 cup chopped bok choy
¾ cup chicken broth
1 tablespoon cornstarch
¼ cup cold water

Steps:

  • Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
  • Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 11.9 g, Cholesterol 17.1 mg, Fat 19.7 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 2.5 g, Sodium 799.7 mg, Sugar 3.7 g

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Make and share this Chinese Almond Chicken recipe from Food.com.

Provided by BakinBaby

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken breast (cut into small cubes)
2 garlic cloves (minced)
1 teaspoon gingerroot (minced or grated)
3 tablespoons soy sauce
1 teaspoon cornstarch
4 ounces almonds (slivered or halved)
4 ounces snow peas (sliced)
5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced)
1 teaspoon cornstarch
1/4 cup chicken broth
1/4 cup sherry wine or 1/4 cup white wine
2 teaspoons sugar

Steps:

  • Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
  • Mix sauce ingredients together in small bowl, set aside.
  • Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
  • Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
  • Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
  • Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
  • Stir together until sauce thickens slightly.
  • Serve with rice or noodles.

Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4

CHICKEN AND CHINESE VEGETABLE STIR-FRY



Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

  • Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
  • Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY



Asian Chicken, Vegetable and Almond Stir-Fry image

What's the secret sauce that makes this chicken skillet so delicious? It's simple, really: Just mix honey and soy sauce with Asian Toasted Sesame Dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 11

1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. lite soy sauce
1 Tbsp. honey
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4-1/2 tsp. minced fresh ginger
1 each red and yellow pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups fresh bean sprouts
4 green onions, cut into 1-1/2-inch lengths
1/4 cup sliced almonds

Steps:

  • Mix first 3 ingredients until blended.
  • Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
  • Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

ALMOND CHICKEN



Almond Chicken image

This almond chicken is a stir fry of chicken thigh pieces, assorted vegetables and crunchy almonds, all tossed in a savory sauce. A remake of the take out favorite that tastes even better than what you'd get at a restaurant!

Provided by Sara Welch

Categories     Main

Time 35m

Number Of Ingredients 16

5 teaspoons vegetable oil (divided use)
1/2 cup onion (diced)
1 cup zucchini (quartered lengthwise and sliced)
1 cup mushrooms (sliced)
3/4 cup green bell pepper (diced)
1 1/4 pounds boneless skinless chicken thighs (cut into bite sized pieces)
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
1/2 cup blanched almonds (whole, halved, sliced or slivered)
salt and pepper to taste
1/2 cup chicken broth
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon granulated sugar
2 teaspoons corn starch

Steps:

  • Heat 2 teaspoons of oil in a large pan over medium high heat. Add the onions and cook for 4 minutes or until just softened.
  • Add the zucchini, mushrooms and green bell pepper to the pan. Cook for 5 minutes or until vegetables are tender. Season with salt and pepper to taste.
  • Remove the vegetable mixture from the pan; wipe the pan clean with a paper towel.
  • Add the remaining 3 teaspoons of oil to the pan. Add the chicken in a single layer and season with salt and pepper to taste. You may need to work in batches if the chicken doesn't all fit.
  • Cook for 3-4 minutes per side or until chicken is golden brown and cooked through.
  • Add the garlic and ginger and cook for 30 seconds. Add the vegetable mixture back to the pan with the chicken.
  • Whisk together all the sauce ingredients until well combined.
  • Pour the sauce mixture over the chicken and vegetables. Bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Stir in the almonds, then serve.

Nutrition Facts : Calories 365 kcal, Carbohydrate 13 g, Protein 33 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 135 mg, Sodium 591 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

ALMOND VEGETABLE STIR-FRY



Almond Vegetable Stir-Fry image

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 12

1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
4 cups fresh broccoli florets
2 tablespoons canola oil
1 large sweet red pepper, cut into 1-inch chunks
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein.

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

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

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.

ALMOND CHICKEN STIR FRY



Almond Chicken Stir Fry image

Full of flavor and easy to make, this Almond Chicken will quickly become a family favorite.

Provided by Leigh Anne Wilkes

Categories     Main Course     Main Dish

Time 29m

Number Of Ingredients 16

1 1/2 cup chicken broth
4 tbsp cooking sherry (see notes for substitute)
2 1/2 tbsp cornstarch
4 tsp soy sauce
2 chicken breasts , boneless, skinless (large, cut into bite size pieces)
1 egg white
1/2 tsp salt
1 tsp sugar
2 carrots (diced)
2 stalks celery (diced)
6-8 mushrooms (sliced)
1 red pepper (sliced thinly)
1/2 cup whole almonds
1 tsp ginger (fresh, minced)
3 green onions (chopped, for garnish)
oil (vegetable or canola, for cooking)

Steps:

  • Combine chicken broth, 2 tbsp sherry or substitute, 1 1/2 tbsp of cornstarch, sugar and soy sauce and ginger.
  • Bring to a boil in a sauce pan and allow to boil for 5 minutes It will thicken.
  • Place chicken into 2 tbsp sherry or substitute, 1 Tbsp cornstarch, egg white, and salt. Allow to sit while you chop the vegetables.
  • Heat oil in wok or frying pan. Add chicken and cook until light brown.
  • Depending on the size of wok or pan you may need to do in batches. You want it in a single layer.
  • Drain on a paper towel and repeat until all chicken is cooked.
  • Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside.
  • Add in carrots (add more oil if needed) and cook until crisp tender. Then add in celery, mushroom, and red pepper and cook until tender. Add chicken and nuts back in and pour in sauce. Stir until everything is hot.
  • Serve over rice

Nutrition Facts : Calories 310 kcal, Carbohydrate 17 g, Protein 31 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 962 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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