Include in Print View:

Chicken Almond

Chicken Almond recipe image
This classic Chinese-inspired stir-fry combines tender strips of chicken with crunchy water chestnuts, bamboo shoots, and bok choy for a delightful texture contrast. The sauce is light yet flavorful, thickened slightly with cornstarch to coat the ingredients perfectly. Toasted almonds add a nutty richness that elevates the dish from a simple weeknight meal to something special. It&# 226;€™s quick to prepare, requiring just one skillet, making it ideal for busy evenings when you want a healthy, protein-packed dinner that feels like takeout. Serve it over steamed rice for a complete and satisfying meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 191.2
Description
This classic Chinese-inspired stir-fry combines tender strips of chicken with crunchy water chestnuts, bamboo shoots, and bok choy for a delightful texture contrast. The sauce is light yet flavorful, thickened slightly with cornstarch to coat the ingredients perfectly. Toasted almonds add a nutty richness that elevates the dish from a simple weeknight meal to something special. It&# 226;€™s quick to prepare, requiring just one skillet, making it ideal for busy evenings when you want a healthy, protein-packed dinner that feels like takeout. Serve it over steamed rice for a complete and satisfying meal.
Ingredients
  • 2 cup Skinned uncooked chicken -chard) or romaine
Directions
  1. 1
    Cut 2 pounds of skinned, uncooked chicken breasts into thin strips.
  2. 2
    Drain and slice two 5-ounce cans of water chestnuts.
  3. 3
    Drain one 5-ounce can of bamboo shoots and dice them.
  4. 4
    Dice 2 cups of celery and 2 cups of diced bok choy (or romaine).
  5. 5
    Toast 1/2 cup of halved almonds in a dry pan until golden, then set aside.
  6. 6
    Heat 1/4 cup of peanut or vegetable oil in a large heavy skillet over high heat.
  7. 7
    Quickly cook the chicken strips in the hot oil until browned and cooked through.
  8. 8
    Add the diced bamboo shoots, celery, bok choy, and sliced water chestnuts to the skillet.
  9. 9
    Pour in 3 cups of chicken broth and 2 tablespoons of soy sauce; mix thoroughly.
  10. 10
    Bring the mixture to a boil, then cover and cook over low heat for 5 minutes until vegetables are crisp-tender.
  11. 11
    In a small bowl, blend 1/3 cup of cornstarch with 1/2 cup of cold water until smooth.
  12. 12
    Slowly stir the cornstarch mixture into the chicken and vegetable mixture.
  13. 13
    Cook, stirring constantly, until the sauce thickens and bubbles.
  14. 14
    Season with salt to taste if needed.
  15. 15
    Garnish with the toasted almonds.
  16. 16
    Serve immediately over hot cooked rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 191.2kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.6g13%
Cholesterol 71.2mg24%
Sodium 65.6mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 21.6g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, almond, stir-fry, chinese, asian, water chestnuts, bamboo shoots, bok choy, soy sauce, quick dinner, healthy, rice, vegetables, toasted, crunchy, skillet
Read it online: https://www.chefs-mate.com/recipe/chicken-almond/