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Almond Chicken

Almond Chicken

The ultimate comfort food, Almond Chicken is a quick and easy weeknight dinner packed with flavor. Tender chicken, vibrant veggies, and a savory sauce come together in under thirty minutes. You’ll want to make this deliciously satisfying meal tonight!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12oz g skinless and boneless chicken breasts
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoon oil
  • 1 inch ginger, peeled and sliced into pieces
  • 1 cup sugar snap peas, or snow peas
  • 1/2 cup baby carrots, sliced into pieces
  • 1/4 cup sliced almonds
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 tablespoon sugar
  • 5 tablespoons water
  • 1/2 teaspoon sesame oil

Equipment

  • Wooden Spoon
  • Peeler
  • Skillet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Start by rinsing the chicken under cold water. Pat it dry using paper towels to remove excess moisture. This helps achieve a better sear when cooking. Once dried, cut the chicken into bite-sized cubes, ensuring they’re uniform for even cooking. Transfer the pieces to a bowl and add 1 tablespoon of cornstarch. Mix it well so that each piece is evenly coated. This coating will help the chicken crisp up beautifully when you fry it.
  2. In another small bowl, mix all the ingredients for the brown sauce together. Combine 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1/2 tablespoon of sugar, and 5 tablespoons of water. Stir until the cornstarch and sugar are fully dissolved. Set this sauce aside for later.
  3. Heat a wok or large skillet over high heat and add 1 1/2 tablespoons of oil. Swirl it around to coat the surface. When the oil is hot and shimmering, add the sliced ginger. Stir-fry it until it becomes aromatic, releasing its wonderful fragrance.
  4. Next, add the coated chicken pieces to the pan. Stir-fry them until the surface turns white, which usually takes about 3 to 4 minutes. Keep stirring to ensure even cooking and to develop a lovely golden color.
  5. Once the chicken is nearly cooked, introduce the sugar snap peas and baby carrots to the skillet. Stir everything together so that the veggies get coated with the flavors of the ginger and chicken. Cook for another 2 to 3 minutes until the vegetables are tender yet still crisp.
  6. Now it’s time to pour in the prepared brown sauce. Stir well to combine everything, ensuring that the chicken and vegetables are coated with the sauce. As it cooks, you’ll notice the sauce thickening, which means it’s coming together beautifully.
  7. Cook for about 2 to 3 more minutes, allowing the chicken to absorb the flavors of the sauce. You’ll know it’s done when the chicken is cooked through and the sauce clings nicely to the ingredients. If you find the sauce is too thick, don’t hesitate to add a splash more water to reach your desired consistency.
  8. Finally, add the sliced almonds to the skillet. Stir them in gently, allowing them to heat through for about a minute. This will enhance their flavor and give your dish that extra crunch.
  9. Once everything is well-mixed and heated through, it’s time to serve! Dish out the Almond Chicken onto plates and enjoy immediately while it’s hot.

Notes

If the sauce is too thick, add a bit water to loosen it up during the stir fry.