Total Time
45mins
Prep 45 mins
Cook 0 mins

This variation has snow peas and water chestnuts. We love it and hope you will too.

Ingredients Nutrition

Directions

  1. Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
  2. Mix sauce ingredients together in small bowl, set aside.
  3. Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
  4. Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
  5. Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
  6. Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
  7. Stir together until sauce thickens slightly.
  8. Serve with rice or noodles.
Most Helpful

5 5

The marinade for this is excellent and the recipe is easy and very tasty. I would cut back on the oil next time because it ended up being a little too greasy. I made exactly as directed except for one boo-boo! I used soya sauce in the sauce instead of chicken broth so it was a little too salty. Still good though! Made for my teammate for ZWT6. Thanks BakinBaby! :)

5 5

Very good Almond chicken. I made the recipe as written and DH finished off what was left. I would say this serves 2. I did serve it with Chinese Hot and Sour Pork Soup and not rice or noodles. It was a great meal for us.

5 5

Great blend of flavors! I only used 1 T oil for the whole dish - my almonds were already toasted, so I just sauteed the veggies, found I had plenty of oil in the pan for the chicken, and added the almonds just before the sauce. Thanks for sharing!