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Quick Almond Chicken Stir-Fry Recipe

Quick Almond Chicken Stir-Fry Recipe

"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 1 cup whole unblanched almonds
  • 1/4 cup canola oil
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon ground ginger
  • 1 package (14 ounces) frozen sugar snap peas
  • Hot cooked pasta or rice

Directions

  • 1. In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink.
  • 2. In a small bowl, combine the cornstarch, broth, soy sauce, honey and ginger until smooth; add to the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the peas; heat through. Serve with pasta. Yield: 4 servings.

Nutritional Facts

1 serving (1 cup) equals 526 calories, 35 g fat (4 g saturated fat), 63 mg cholesterol, 871 mg sodium, 21 g carbohydrate, 8 g fiber, 35 g protein.

Reviews for Quick Almond Chicken Stir-Fry

Sort By :
MY REVIEW
Reviewed May. 24, 2012

"This one is a definite repeat for my family. I haven't found many stir fry sauces we all enjoy, but this might be the one. I added bell peppers and green onion right before the snap peas and just sprinkled slivered almonds on top after serving."

MY REVIEW
Reviewed Sep. 30, 2011

"My boyfriend and I absolutely loved this recipe. Super easy to make and really tasty. I like lots of veggies so I added strips of red bell pepper, broccoli and water chestnuts along with the sugar snap peas. Definitely made a difference."

MY REVIEW
Reviewed Oct. 25, 2010

"really easy and fast. add more veggies for extra flavor!"

MY REVIEW
Reviewed Jan. 8, 2010

"Very good and easy to make. I think the recipe could use more sauce and about half the almonds. 1 cup of almonds was just too much."

MY REVIEW
Reviewed Mar. 25, 2009

"This recipe was okay. The sauce was tasty and my 5 year old son ate it."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.