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Almond-Chicken Stir Fry

From: Tina Salter

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Serves 4



  • ¾ pounds boneless chicken breast, cut into 1 ½- to 2-inch cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry or Chinese rice wine
  • 1 tablespoon cornstarch
  • 1 cup Diamond Almonds
  • ½ cup chicken stock
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons cooking oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 small red onion, cut into 1-inch squares
  • 1 small red bell pepper, cut into 1-inch squares
  • 1 small yellow bell pepper, cut into 1-inch squares
  • 4 ounces (about 1 cup) snow peas, trimmed and halved diagonally


In a medium bowl combine chicken, soy sauce, sherry, and cornstarch. Stir to coat; set aside for 10 minutes.

To toast the almonds: Preheat oven to 350. Spread almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside.

In a small bowl combine chicken stock, soy sauce, sesame oil, sugar, and cornstarch. Set aside.

Heat a wok or large saut pan over medium heat. When hot, add 1 tablespoon oil; swirl to coat sides. Add ginger and garlic; cook and stir 10 seconds. Add chicken and cook 3 to 4 minutes, or until cooked through. Remove from pan. Heat remaining tablespoon oil in pan; add onion and bell peppers and cook 2 minutes. Add snow peas and cook 1 minute. Return chicken to pan and stir in stock mixture. Bring to boil; cover and cook 2 minutes or until vegetables are tender-crisp. Stir in toasted almonds and serve immediately.

Serves 4

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