Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken into bite-sized cubes. Transfer the chicken to a bowl and add the corn starch. Mix with a spoon so each piece of the chicken is coated well with the corn starch. Set aside.
In a small bowl, mix all the ingredients in the Brown Sauce together. Set aside.
Heat up a wok or skillet on high heat with the oil. Add the ginger and stir-fry until aromatic, follow by the chicken. Stir fry the chicken fry until the surface turns white. Add the sugar snap peas, baby carrots and almonds. Stir to combine well.
Add the Brown Sauce into the wok or skillet. Stir to combine well with the chicken. As soon as the sauce thickens and the chicken is cooked through, dish out and serve immediately.
If the sauce is too thick, add a bit water to loosen it up during the stir fry.
Almond Chicken Recipe
Amount Per Serving (2 g)
Calories 406Calories from Fat 191
% Daily Value*
Total Fat 21.2g33%
Saturated Fat 2g10%
Total Carbohydrates 17.4g6%
Dietary Fiber 3.7g15%
* Percent Daily Values are based on a 2000 calorie diet.