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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."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 cup whole unblanched almonds
  • 1/4 cup canola oil
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon ground ginger
  • 1 package (14 ounces) frozen sugar snap peas
  • Hot cooked pasta or rice


  • 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
1 cup: 526 calories, 35g fat (4g saturated fat), 63mg cholesterol, 871mg sodium, 21g carbohydrate (8g sugars, 8g fiber), 35g protein.

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