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Quick Almond Chicken Stir-Fry

"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.
  • Makes
    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

  • In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink.
  • 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.
Nutrition Facts
1 cup: 526 calories, 35g fat (4g saturated fat), 63mg cholesterol, 871mg sodium, 21g carbohydrate (8g sugars, 8g fiber), 35g protein.

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Reviews

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Average Rating:
  • Blackhawk217
    Oct 13, 2012

    No comment left

  • heidiclark1
    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.

  • cookiemonstah16
    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.

  • charian
    Oct 25, 2010

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

  • Jo B. - Kansas
    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.

  • mlochmiller
    Mar 25, 2009

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

  • lisap123
    Feb 17, 2009

    No comment left

  • TeresaLasher
    Sep 15, 2007

    No comment left