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A pan of almond chicken stir fry with vegetables.

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!
Course Main
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 365kcal
Author Sara Welch


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.



Calories: 365kcal | Carbohydrates: 13g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 591mg | Potassium: 719mg | Fiber: 3g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 2mg