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