Almond Chicken Stir Fry Recipes

QUICK ALMOND CHICKEN STIR-FRY

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.

CHINESE ALMOND CHICKEN

Steps:

• Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
• Mix sauce ingredients together in small bowl, set aside.
• Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
• Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
• Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
• Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
• Stir together until sauce thickens slightly.
• Serve with rice or noodles.

ALMOND CHICKEN VEGETABLE STIR FRY

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.

MY CHICKEN ALMOND STIR FRY

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 VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,