ALMOND CHICKEN STIR FRY
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
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
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."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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. , 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 in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
MY CHICKEN ALMOND STIR FRY
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
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.
ALMOND CHICKEN VEGETABLE STIR FRY
I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.
Provided by PhoenixReborn
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Measure and prepare all ingredients prior to beginning to cook.
- Slice chicken breasts into bite-size pieces, set aside.
- Drain bamboo shoots.
- Cut celery on the bias.
- Slice mushrooms.
- Cut onion into 8ths- separate pieces.
- Mince fresh ginger root and garlic together, set aside.
- At about 350F, toast almonds for about 2 minutes.
- Set aside.
- Stir together the broth & soy sauce.
- In a separate bowl, stir together the water and corn starch.
- At medium high heat, heat oil and salt in wok until hot.
- Add salt, stir to dissolve.
- Stir in garlic and ginger, cook about 10 seconds.
- If you scorch these, turn off heat, dump and re-do this step.
- Add chicken.
- Cook and stir until almost done, about 5 minutes.
- Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
- Cook and stir another minute.
- Add bamboo shoots.
- Stir in broth mixture, cover and reduce heat.
- Simmer about 3-5 minutes, or until vegetables are done.
- Stir in water-cornstarch mixture, heat until thickened.
- Top with toasted almonds, serve over rice.
CHICKEN-ALMOND STIR-FRY
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
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
STIR-FRIED CHICKEN AND ALMONDS
Give dinner an Asian flair with a quick stir-fry of chicken, celery, onions, red pepper and almonds in a delicate ginger-flavored sauce.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients until blended.
- Heat 2 Tbsp. oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Remove from skillet; cover to keep warm. Add remaining oil to same skillet. Add chicken; cook and stir until chicken is done. Stir in broth mixture; cook until mixture boils and thickens, stirring occasionally.
- Add vegetables and nuts; mix well. Serve over the rice.
Nutrition Facts : Calories 500, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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