Stir Fried Chicken And Almonds Recipes

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ALMOND CHICKEN STIR-FRY



Almond Chicken Stir-Fry image

"Almonds and water chestnuts add crunch to this speedy supper," writes Denis Uhlenhake. "It's great with frozen stir-fry vegetables, too," she says of the family favorite she serves at her Ossian, Iowa home.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breast, cut into strips
3 tablespoons canola oil
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
3/4 cup julienned carrots
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1 can (8 ounces) sliced water chestnuts, drained
3 cups chicken broth
3 tablespoons soy sauce
1/3 cup cornstarch
1/2 cup cold water
Hot cooked rice, optional
1/3 to 1/2 cup slivered almonds, toasted

Steps:

  • In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds.

Nutrition Facts : Calories 331 calories, Fat 15g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 843mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein.

STIR-FRIED CHICKEN AND ALMONDS



Stir-Fried Chicken and Almonds image

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

2 cups fat-free reduced-sodium chicken broth
3 Tbsp. lite soy sauce
2 Tbsp. cornstarch
1/2 tsp. ground ginger
3 Tbsp. peanut oil
2 stalks celery, sliced diagonally
1 small onion, thinly sliced
1 small red pepper, cut into strips
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup sliced almonds
6 cups hot cooked long-grain white rice

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

ALMOND VEGETABLE CHICKEN STIR-FRY



Almond Vegetable Chicken Stir-Fry image

Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 5 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

MY CHICKEN ALMOND STIR FRY



My Chicken Almond Stir Fry image

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

1/2 cup chicken stock
1/4 teaspoon sugar
2 teaspoons soy sauce
pepper
2 teaspoons cornstarch, tapioca starch
1/4 teaspoon red pepper flakes
3/4 lb chicken (Skinned, raw)
1/2 lb bok choy (or Nappa)
4 water chestnuts
1/4 lb snow peas
1/2 cup bamboo shoot, diced
1/4 cup celery, diced
1/4 cup vegetable oil
3/4 cup almonds (blanched)
1 tablespoon gingerroot (fresh sliced)
2 tablespoons garlic (minced)
1/4 cup onion, chopped (Any other veggies desired)
2 cups chicken stock
1 cup rice
1 1/2 teaspoons salt

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.

QUICK ALMOND CHICKEN STIR-FRY



Quick Almond Chicken Stir-Fry image

"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

1 cup whole unblanched almonds
1/4 cup canola oil
1 pound boneless skinless chicken breasts, cut into cubes
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon ground ginger
1 package (14 ounces) frozen sugar snap peas
Hot cooked pasta or rice

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.

CHICKEN & ALMOND STIR-FRY



Chicken & Almond Stir-Fry image

This recipe was adapted from the January 2009 issue of "recipes +" magazine. Almonds are a great source of vitamins, inclusing folate, and this is a yummy way of adding them to your diet. If you want to cut costs a little, use thigh fillets instead of breast fillets, and use bok choy instead of choy sum. Also, the origional recipe called for 3 cups of cooked long-grain brown rice, but we prefer noodles, so I altered the recipe to suit. (***The original recipe with rice, is gluten free)

Provided by Sara 76

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

500 g chicken breast fillets, trimmed and thinly sliced
cooking spray
1 medium red capsicum, sliced
1 bunch choy sum, trimmed and chopped
1/2 cup chicken stock
1/4 cup tamari
2 garlic cloves, crushed
3 green onions, cut diagonally into 3cm lengths
1/3 cup basil leaves, torn
1 fresh long red chili, thinly sliced
3 cups udon noodles, softened
1/3 cup toasted sliced almonds

Steps:

  • Heat a wok over moderately high heat. Spray chicken with oil. Stir-fry chicken in batches for 1-2 minutes or until seared. Transfer toa bowl.
  • Spray capsicum and choy sum with oil. Stir-fry capsicum for 1 minute. Add chicken and choy-sum. Stir-fry 1 minute.
  • Add stock, tamari and garlic to wok. Bring to boil; stir-fry for 1-2 minutes more or until choy sum wilts. Remove from heat. Add onion, basil and chilli. Add noodles and toss to combine. Season with salt.
  • Spoon into bowls and sprinkle with almonds.

Nutrition Facts : Calories 218.9, Fat 6, SaturatedFat 0.8, Cholesterol 73.4, Sodium 1132.6, Carbohydrate 7, Fiber 2.2, Sugar 2.7, Protein 33.9

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