Almond Chicken Recipe

Name: Almond Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Canola Oil; 12 ounces, weight Skinless, Boneless Chicken Breast, Cut Into 1 Pieces; 1 whole Egg White; 1/2 teaspoons Salt; 2 teaspoons Cornstarch; 1 whole Green Onion, Chopped; 8 ounces, weight Container Of Sliced Water Chestnuts, Drained; 1 cup Whole Almonds; 1/2 cups Frozen (or Fresh) Peas; 3 Tablespoons Soy Sauce; 2 Tablespoons Cooking Sherry; Steamed Rice, To Serve

Servings: persons

3 Tablespoons Canola Oil
12 ounces, weight Skinless, Boneless Chicken Breast, Cut Into 1 Pieces
1 whole Egg White
1/2 teaspoons Salt
2 teaspoons Cornstarch
1 whole Green Onion, Chopped
8 ounces, weight Container Of Sliced Water Chestnuts, Drained
1 cup Whole Almonds
1/2 cups Frozen (or Fresh) Peas
3 Tablespoons Soy Sauce
2 Tablespoons Cooking Sherry
Steamed Rice, To Serve

1
Heat oil in a large frying pan or wok over medium heat.
2
Chop chicken into 1-inch pieces and combine in a bowl with the egg white, salt, and cornstarch.
3
Mix well with a fork and set aside.
4
Chop the scallion, drain the water chestnuts, and measure out the almonds, peas, soy sauce, and sherry: The meal cooks quickly once you begin.
5
Dump chicken pieces into the hot oil and saute until it begins turning golden brown on the outside and the chicken is barely white all the way through.
6
Add water chestnuts and saute for another 2-3 minutes.
7
Add peas, scallion, almonds, soy sauce, and sherry and cook, mixing often, for another 2-3 minutes.
8
Serve over steamed rice.
9
Adapted from Appetite for China.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Canola Oil, 12 ounces, weight Skinless, Boneless Chicken Breast, Cut Into 1 Pieces, 1 whole Egg White, 1/2 teaspoons Salt, and more.

Yes, Almond Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions