Chicken With Almonds Recipe


Chicken with almonds is one of my favorite Chinese dishes! I don’t know if you’ve heard of it or not but it’s quite delicious. If you haven’t heard of this dish, let me tell you how I came to love it. This dish, however, doesn’t just include chicken and almonds but bell peppers as well. Now, bell peppers are extremely good for your body in various ways. They contain plenty of antioxidants and vitamin C.

Chilli chicken and almond stir-fry

  • 20m prep
  • 10m cook
  • 4 servings
Chilli chicken and almond stir-fry

Health Score*


485 calories per serve

Allergens: Recipe may contain gluten, wheat, tree nut, yeast and groundnut.

More nutrition information >

  • 13 Ingredients
  • 4 Method Steps
  • 3 (about 700g) single chicken breast fillets
  • 60ml (1/4 cup) peanut oil
  • 1 tbsp soy sauce
  • 1 tbsp sambal oelek
  • 2 garlic cloves, crushed
  • 1 tbsp finely grated fresh ginger
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 100g green beans, topped, cut into 3cm lengths
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 2 tbsp oyster sauce
  • 1/2 cup firmly packed coarsely chopped fresh coriander
  • 65g (1/2 cup) toasted slivered almonds
  • Steamed jasmine rice, to serve
  • Select all ingredients


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  • Step 1Use a sharp chef’s knife to thinly slice chicken. Combine chicken, 1 tablespoon of the oil, soy sauce, sambal oelek, garlic and ginger in a glass or ceramic bowl. Set aside for 5 minutes to develop the flavours.
  • Step 2Heat 1 tablespoon of remaining oil in a frying pan or wok over medium-high heat until just smoking. Add one-third of chicken mixture and stir-fry for 1-2 minutes. Transfer to a bowl. Repeat, in 2 more batches, with remaining chicken mixture, reheating pan between batches.
  • Step 3Add remaining oil to pan and heat until just smoking. Add asparagus and beans and stir-fry for 2 minutes or until bright green. Add chicken, stock and oyster sauce and stir-fry for 2 minutes or until chicken is cooked. Remove from heat.
  • Step 4Sprinkle with almonds and coriander, and serve with the rice.


This almond chicken is a stir fry of chicken thigh pieces, assorted vegetables and crunchy almonds, all tossed in a savory sauce. A remake of the take out favorite that tastes even better than what you’d get at a restaurant!

A pan of almond chicken stir fry with vegetables.

Whenever I call for take out, I have to get an order of the almond chicken. I love the combination of fresh veggies and chicken with the flavor of almonds. I’ve found that this dish is quite easy to make at home, and can easily be customized to your taste


Start by cooking mushrooms, zucchini, onions and bell peppers in a pan until they’re just tender. Remove the veggies from the pan, then add the chicken in a single layer. While the chicken is cooking, whisk together the ingredients for the sauce. Return the vegetables to the pan with the chicken, then pour the sauce over the top. Simmer until the sauce has just thickened. Stir in the almonds, then serve and enjoy.

Bowls of diced vegetables and sauce ingredients.


The best way to cook chicken for stir fry is to season it generously with salt and pepper, then sear it in a neutral flavored oil in a hot pan until the meat is golden brown and cooked through. Be careful not to overcrowd your pan; if you add too much meat at once, the chicken will steam and will not get that desirable golden brown crust. I typically cook my meat in batches for the best results.


  • Be sure to cut your chicken into similar sized pieces so that everything cooks at the same rate.
  • You can use any type of almonds that you have on hand. Most Chinese restaurants use whole or halved blanched almonds, but you can also do sliced or slivered almonds if that’s easier to find.
  • Almond chicken stays fresh in the refrigerator for up to 4 days, which makes it great for meal prep.
  • This dish contains hoisin sauce, which is a sweet and savory condiment that can be found in the Asian foods aisle of most grocery stores.
  • Serve your almond chicken over steamed rice for a complete meal.
Mushrooms, zucchini and bell peppers cooked in a pan.


While this dish is great as-is, you can add other ingredients to customize the flavors to your tastes.

  • Protein: Swap out the chicken thighs for chicken breast. You can also use other types of meat such as thinly sliced steak, shrimp or tofu.
  • Nuts: While this dish is made to accentuate the flavor of the almonds, the flavors also work really well with cashews.
  • Vegetables: You really can add any veggies you like to this stir fry. Some great options include broccoli, carrots, bok choy, baby corn, bamboo shoots or celery.
Almond chicken served over steamed rice in a bowl.

Once you see how easy it is to make this almond chicken at home, you’ll never have to call for take out again!


Almond Chicken

This almond chicken is a stir fry of chicken thigh pieces, assorted vegetables and crunchy almonds, all tossed in a savory sauce. A remake of the take out favorite that tastes even better than what you’d get at a restaurant!



 Prep Time20 minutes

 Cook Time15 minutes

 Total Time35 minutes




For the stir fry

  • 5 teaspoons vegetable oil divided use
  • 1/2 cup onion diced
  • 1 cup zucchini quartered lengthwise and sliced
  • 1 cup mushrooms sliced
  • 3/4 cup green bell pepper diced
  • 1 1/4 pounds boneless skinless chicken thighs cut into bite sized pieces
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger minced
  • 1/2 cup blanched almonds whole, halved, sliced or slivered
  • salt and pepper to taste

For the sauce

  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon granulated sugar
  • 2 teaspoons corn starch


For the stir fry

  • Heat 2 teaspoons of oil in a large pan over medium high heat. Add the onions and cook for 4 minutes or until just softened.
  • Add the zucchini, mushrooms and green bell pepper to the pan. Cook for 5 minutes or until vegetables are tender. Season with salt and pepper to taste.
  • Remove the vegetable mixture from the pan; wipe the pan clean with a paper towel.
  • Add the remaining 3 teaspoons of oil to the pan. Add the chicken in a single layer and season with salt and pepper to taste. You may need to work in batches if the chicken doesn’t all fit.
  • Cook for 3-4 minutes per side or until chicken is golden brown and cooked through.
  • Add the garlic and ginger and cook for 30 seconds. Add the vegetable mixture back to the pan with the chicken.

For the sauce

  • Whisk together all the sauce ingredients until well combined.
  • Pour the sauce mixture over the chicken and vegetables. Bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Stir in the almonds, then serve.

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!

Easy and quick Asian Almond Chicken stir-fry with almonds, peas and carrots in Chinese brown sauce.

Almond chicken is one of the most popular Chinese recipes here in the United States.

Easy and healthy chicken stir-fry with almonds, peas and carrots in Chinese brown sauce, served in a metal bowl.

I love almonds; they add an amazing texture and nutty flavors to the chicken.

Every bite of the chicken is accompanied by the crunchy almonds.

Together with the mouthwatering brown sauce, almond chicken is a perfect weeknight dinner dish that is filling and delicious.

Almond Chicken Asian stir fry in Chinese brown sauce, ready to serve.

The sweetest thing about this recipe is that it takes less than 20 minutes.

The sauces can be found at the International aisle of regular supermarkets now so there is no need to go to Chinatown or Asian stores.

Double up the portion if you have a big family.

Make this tonight and I am sure you won’t get another takeout of Almond Chicken again!

How Many Calories per Serving?

This recipe is only 473 calories per serving.

Almond Chicken

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.

PREP TIME10 minutes

COOK TIME10 minutes

TOTAL TIME20 minutes


  • 12 oz. (340 g) skinless and boneless chicken breasts
  • 1 tablespoon corn starch
  • 1 1/2 tablespoons oil
  • 1- inch (2 cm) piece 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 corn starch
  • 1/2 tablespoon sugar
  • 5 tablespoons water
  • 1/2 teaspoon sesame oil


  1. Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken into bite-sized cubes. Transfer the chicken to a bowl and add the corn starch. Mix with a spoon so each piece of the chicken is coated well with the corn starch. Set aside.
  2. In a small bowl, mix all the ingredients in the Brown Sauce together. Set aside.
  3. Heat up a wok or skillet on high heat with the oil. Add the ginger and stir-fry until aromatic, follow by the chicken. Stir fry the chicken fry until the surface turns white. Add the sugar snap peas, baby carrots and almonds. Stir to combine well.
  4. Add the Brown Sauce into the wok or skillet. Stir to combine well with the chicken. As soon as the sauce thickens and the chicken is cooked through, dish out and serve immediately.


If the sauce is too thick, add a bit water to loosen it up during the stir fry.




Serving Size

2 peopleAmount Per ServingCalories473Total Fat24gSaturated Fat2gUnsaturated Fat0gCholesterol108mgSodium975mgCarbohydrates19gFiber4gSugar7gProtein42g

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