Almond Chicken - Stir Fry
This Almond Chicken is a flavorful stir-fry dish featuring tender pieces of chicken sautéed to golden perfection and coated in a savory soy-based sauce with hints of garlic, ginger, and hoisin. Toasted sliced almonds add a satisfying crunch, while optional green onions bring freshness and color. It’s a quick and delicious meal that pairs beautifully with steamed rice or noodles—perfect for a weeknight dinner or casual gathering.
Ingredients
- Boneless skinless chicken breasts, cut into bite-sized pieces (1 lb)
- Cornstarch (2 tablespoons)
- Vegetable oil (2 tablespoons)
- Sliced almonds (1/2 cup)
- Chopped green onions, optional (1/2 cup)
- Sauce
- Soy sauce (2 tablespoons)
- Oyster sauce (1 tablespoon)
- Hoisin sauce (1 tablespoon)
- Rice vinegar or apple cider vinegar (1 tablespoon)
- Sesame oil (1 teaspoon)
- Brown sugar (1 tablespoon)
- Garlic, minced (2 cloves)
- Chicken broth (1/2 cup)
- Fresh grated ginger or ground ginger (1 teaspoon or 1/4 teaspoon)
Instructions
- Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, stirring often. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, vinegar, sesame oil, brown sugar, garlic, broth, and ginger to make the sauce. Set aside.
- Toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté chicken until browned and cooked through, about 5 to 7 minutes. Remove and set aside.
- Pour the prepared sauce into the skillet and bring to a simmer. Let cook for a few minutes until slightly thickened.
- Return the chicken to the skillet and toss to coat with the sauce.
- Sprinkle the reserved toasted almonds over the coated chicken. Top with the optional chopped green onions, if using, and serve.