Best My Chicken Almond Stir Fry Recipes
CHICKEN-ALMOND STIR-FRY
Toasted almonds steal the show in this Chicken-Almond Stir-Fry. Microwave the nuts for up to 2 minutes before tossing them on the dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 6
Steps:
- Toss chicken with cornstarch and 1 Tbsp. dressing; cover. Refrigerate 15 min.
- Heat large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is done, stirring frequently. Add vegetables and remaining dressing; cook 5 min. or until heated through. Stir in nuts.
- Serve over rice.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g
MY CHICKEN ALMOND STIR FRY
This is an easy chinese meal instead of take out you can make your own - I find I can save a lot of time by pre chopping my veggies and placing them in ziplock bags - this means you can have this meal ready in the time it takes to make the rice
Provided by Ravenseyes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
- Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
- Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
- Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
- Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.
QUICK ALMOND CHICKEN STIR-FRY
"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY
What's the secret sauce that makes this chicken skillet so delicious? It's simple, really: Just mix honey and soy sauce with Asian Toasted Sesame Dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Mix first 3 ingredients until blended.
- Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
- Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CHICKEN & ALMOND STIR-FRY
This recipe was adapted from the January 2009 issue of "recipes +" magazine. Almonds are a great source of vitamins, inclusing folate, and this is a yummy way of adding them to your diet. If you want to cut costs a little, use thigh fillets instead of breast fillets, and use bok choy instead of choy sum. Also, the origional recipe called for 3 cups of cooked long-grain brown rice, but we prefer noodles, so I altered the recipe to suit. (***The original recipe with rice, is gluten free)
Provided by Sara 76
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a wok over moderately high heat. Spray chicken with oil. Stir-fry chicken in batches for 1-2 minutes or until seared. Transfer toa bowl.
- Spray capsicum and choy sum with oil. Stir-fry capsicum for 1 minute. Add chicken and choy-sum. Stir-fry 1 minute.
- Add stock, tamari and garlic to wok. Bring to boil; stir-fry for 1-2 minutes more or until choy sum wilts. Remove from heat. Add onion, basil and chilli. Add noodles and toss to combine. Season with salt.
- Spoon into bowls and sprinkle with almonds.
Nutrition Facts : Calories 218.9, Fat 6, SaturatedFat 0.8, Cholesterol 73.4, Sodium 1132.6, Carbohydrate 7, Fiber 2.2, Sugar 2.7, Protein 33.9
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