Almond Chicken
A quick, savory stir-fry of tender chicken with crisp peas, carrots, and toasted almonds in a flavorful brown sauce.
Equipment
- Wok or large skillet
- Cutting board and knife
- Mixing Bowls
- Measuring Spoons
- Spatula or wooden spoon
Ingredients
- 12 oz skinless, boneless chicken breasts (about 350 g), cut into bite-sized cubes
- 1 tablespoon cornstarch for coating chicken
- 1.5 tablespoons oil
- 1 inch ginger peeled and sliced
- 1 cup sugar snap peas or snow peas
- 1/2 cup baby carrots sliced
- 1/4 cup sliced almonds
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch for sauce
- 1/2 tablespoon sugar
- 5 tablespoons water
- 1/2 teaspoon sesame oil
Instructions
- Rinse and pat the chicken dry, then cut into bite-sized cubes.
- Toss the chicken cubes with 1 tablespoon cornstarch until each piece is lightly coated; set aside.
- In a small bowl, whisk together the oyster sauce, soy sauce, 1 teaspoon cornstarch, 1/2 tablespoon sugar, 5 tablespoons water, and 1/2 teaspoon sesame oil to make the brown sauce; set aside.
- Heat 1½ tablespoons oil in a wok or large skillet over high heat. Add the sliced ginger and stir-fry until aromatic, about 30 seconds.
- Add the coated chicken and stir-fry until the outside turns white and the pieces are nearly cooked through, about 3–5 minutes.
- Add the sugar snap peas (or snow peas), sliced baby carrots, and sliced almonds; stir to combine and cook 1–2 minutes more.
- Pour the prepared brown sauce into the wok, stir constantly until the sauce thickens and the chicken is cooked through, about 1–2 minutes.
- Adjust sauce thickness with a splash of water if needed, then transfer to a serving plate and serve immediately.
Notes
- If the sauce is too thick, add a little water to loosen it while stir-frying.