Chicken 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

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.

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

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 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

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.

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