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Almond Chicken - tender and juicy chicken stir-fry with almonds, peas and carrots in Chinese brown sauce. So good and much better than takeout!
Almond chicken is one of the most popular Chinese recipes here in the United States.
Much like its close cousin Cashew Chicken, silky smooth, juicy and tender chicken cubes are stir-fried in the savory Chinese brown sauce, with vegetables such as sugar snap peas (or snow peas), carrots, with lots of almonds.
I love almonds; they add an amazing texture and nutty flavors to the chicken.
Every bite of the chicken is accompanied by the crunchy almonds.
Together with the mouthwatering brown sauce, almond chicken is a perfect weeknight dinner dish that is filling and delicious.
The sweetest thing about this recipe is that it takes less than 20 minutes.
The sauces can be found at the International aisle of regular supermarkets now so there is no need to go to Chinatown or Asian stores.
Double up the portion if you have a big family.
Make this tonight and I am sure you won’t get another takeout of Almond Chicken again!
Frequently Asked Questions
This recipe is only 473 calories per serving.
What To Serve With Almond Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Almond Chicken
Ingredients
- 12 oz (350g) skinless and boneless chicken breasts
- 1 tablespoon cornstarch
- 1 1/2 tablespoons oil
- 1- inch (2.5cm) 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
Brown Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 tablespoon sugar
- 5 tablespoons water
- 1/2 teaspoon sesame oil
Instructions
- Rinse the chicken under cold water and pat it dry with paper towels. Cut the chicken into bite-sized cubes, then transfer it to a bowl. Add the cornstarch and mix with a spoon until each piece is well coated. Set aside.
- In a small bowl, mix all the ingredients for the brown sauce together. Set aside.
- Heat a wok or skillet over high heat with the oil. Add the ginger and stir-fry until aromatic, followed by the chicken. Stir-fry the chicken until the surface turns white. Add the sugar snap peas, baby carrots, and almonds, then stir to combine well.
- Add the brown sauce to the wok or skillet and stir to combine well with the chicken. Once the sauce thickens and the chicken is cooked through, dish out and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My son has an intolerance to soy, is there a substitute for the soy sauce ingredient?
Sorry I am not sure!
You can use coconut aminos instead of soy sauce, it has similar flavour.
Will it make a big difference if I leave the oyster sauce out?
Good recipe and quite and easy definitely will make again
Thanks for trying my almond chicken recipe.
Hello, I really liked your recipe, and the truth is that I have the same recipe but in Spanish. I don’t know if I know the language but here I leave the article for you to look at it!
I made this for dinner last night. It was quick, easy and delicious! This recipe is definitely a keeper for me.
That’s awesome, thanks Jennifer for trying my almond chicken recipe.
This recipe sounds delicious. I am thinking of making it soon. For this recipe, should I use light soy sauce or all-purpose soy sauce?
Light soy sauce and all purpose soy sauce is the same thing.
Please let’s do something that your recipes can be shared on FB and twitter!!!!!!! Second comment…
I love your recipes, but why don’t you allow to share with friends on FB and twitter?????
Do you have a recipe for Boneless Almond Chicken?
This almond chicken is boneless.
Looks yummy, I’ll try it :)