Quick Almond Chicken Stir-Fry

Total Time

Prep/Total Time: 20 min.


4 servings

Updated: Jul. 27, 2023
I make this almond chicken stir-fry often because it is so quick and easy to prepare. My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch. —Darlene Brenden, Salem, Oregon.
Quick Almond Chicken Stir-Fry Recipe photo by Taste of Home


  • 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


  1. In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes.
  2. In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add peas. Cook and stir until heated through. Serve with pasta or rice.

Almond Chicken Stir-Fry Tips

Can you use flour instead of cornstarch when making almond chicken stir-fry?

Yes—but because flour won’t thicken as well as cornstarch, use twice as much to make up for it. For best results, use all-purpose flour as opposed to whole-wheat flour, because of its higher starch content. Learn more about other thickeners and when you can use them.

Can you substitute fresh sugar snap peas instead of frozen?

You can definitely substitute fresh sugar snap peas instead of frozen in almond chicken stir-fry. Just follow the recipe as directed, checking the peas to see when they’re cooked through or fork tender. You can also use up other veggies from the refrigerator or freezer, like peppers or broccoli. If you still have leftover freezer vegetables, try more of our frozen vegetable recipes.

Can you use a wok instead of a skillet to make almond chicken stir-fry?

Sure, you can use a regular 12-inch skillet to make almond chicken stir-fry if you don’t have a wok. But a traditional carbon steel wok is worth it: They are similar to lightweight cast iron, they heat up quickly and evenly, and can reach hotter temperatures than stainless steel—perfect for flash-searing meat and veggies! If you decide to invest in a wok, check out our guide on how to season a wok for the first time.

Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

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