Chinese Almond Chicken Recipe
When dinner needs to be quick and delicious, try Chinese Almond Chicken with tender chicken, almonds, and snap peas on noodles—ready in just 25 minutes!
Servings: 4
Calories: 526kcal
Equipment
Ingredients
- 1 lb. boneless skinless chicken breast, cut into 1" cubes
- 2 tablespoons plus 2 tsp. soy sauce divided
- 1/4 c. chicken broth
- 1 Tbsp. sweet rice wine Mirin, or substitute sherry
- 2 tsp. cornstarch
- 1 Tbsp. plus 1 tsp. sesame oil divided
- 1/2 teaspoon sugar
- 2 Tbsp. grape seed oil or vegetable oil
- 2 tsp. minced ginger
- 1 small onion chopped
- 1 c. sugar snap peas rinsed
- 1/4 c. dry-roasted salted almonds
- 1/4 c. chopped scallion for garnish
- 6 oz. whole wheat angel hair pasta or any long noodles - just follow package directions for al dente
Instructions
- Place the chicken in a medium bowl with 2 Tbsp. soy sauce and the minced ginger, then toss to coat evenly.
- In a large pot, boil 6 cups of water with some salt. Add pasta and cook for 3 minutes, or until al dente. Do not overcook the pasta, as it will continue to cook when you stir fry it.
- In a small bowl, make the sauce: combine the chicken broth, sweet rice wine, cornstarch, 1 tsp. sesame oil, and sugar, and stir well. Set aside.
- When the pasta has finished cooking, drain the noodles and return the pan to low heat. Add 1 Tbsp. sesame oil and 2 tsp. soy sauce to the pan.
- In a wok or large, deep skillet, heat the vegetable oil over high heat. Add the ginger and chicken mix and spread it out into a single layer. Let it cook for 1 minute, then stir.
- Add the onion and sugar snap peas and cook, stirring now and then, for 3-5 minutes or until the chicken has cooked through.
- Meanwhile, return your al dente noodles to the pot containing the warm oil and soy sauce. Turn the heat up to medium-high and let the noodles fry, tossing them with tongs occasionally to prevent burning.
- Add the pre-mixed sauce to the wok and toss well to mix everything together. Once the sauce has thickened, add the almonds and toss to coat. Serve over the pan-fried noodles and garnish with chopped scallions.
Notes
Store leftover Chinese Almond Chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, microwave it on medium power in 1-minute intervals, stirring in between, until hot.
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 48g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 727mg | Potassium: 851mg | Fiber: 4g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 4mg
