Quick Almond Chicken Stir-Fry
This quick and flavorful stir-fry blends tender chicken, toasted almonds, crisp snap peas, and a sweet-savory sauce for a satisfying dinner in under 30 minutes.
Equipment
- 1 Skillet or wok for stir-frying
- 1 Small bowl for mixing sauce
Ingredients
Main ingredients
- 1 cup Almonds whole, unblanched
- 1 tablespoon Canola oil
- 1 lb Chicken breasts skinless, cubed
- 1 tablespoon Cornstarch
- ½ cup Chicken broth
- 2 tablespoon Soy sauce
- 1 tablespoon Honey
- ½ teaspoon Ground ginger
- 2 cups Frozen sugar snap peas
- 4 cups Cooked rice or pasta for serving
Instructions
Instructions
- Toast almonds in a skillet over medium heat until golden and fragrant, about 3 to 4 minutes. Remove and set aside.
- Heat canola oil in a skillet or wok over medium-high heat. Add cubed chicken and cook until no longer pink, about 5 to 7 minutes.
- While chicken cooks, mix cornstarch, chicken broth, soy sauce, honey, and ground ginger in a bowl until smooth.
- Pour sauce into the skillet with chicken. Stir and cook until the sauce thickens, about 3 to 4 minutes.
- Add frozen sugar snap peas and cook until tender-crisp, about 4 to 5 minutes.
- Return toasted almonds to the skillet. Stir and cook everything together for 1 more minute.
- Spoon stir-fry over hot cooked rice or pasta and serve.
Notes
Let leftovers cool before refrigerating. Store up to 3 days or freeze for longer. Serve with fresh rice or noodles for best texture.