Almond Chicken
Almond Chicken - tender and juicy chicken stir-fry with almonds, peas and carrots in Chinese brown sauce. So good and much better than takeout.
Servings: 2 people
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
If the sauce is too thick, add a bit water to loosen it up during the stir fry.
Nutrition
Serving: 2people | Calories: 473kcal | Carbohydrates: 19g | Protein: 42g | Fat: 24g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 975mg | Fiber: 4g | Sugar: 7g