Almond Chicken and Vegetables

Experience the perfect balance of savory, nutty, and vibrant flavors with this Almond Chicken and Vegetables recipe—a must-try for quick and healthy weeknight dinners. Featuring tender, marinated chicken stir-fried to golden perfection, crisp broccoli, sweet red bell peppers, and carrots, all tossed in a rich, umami-packed sauce made with soy sauce, honey, and a hint of rice wine vinegar. A generous sprinkling of roasted almonds adds irresistible crunch and depth, making every bite crunchy and flavorful. Ready in just 40 minutes, this stir-fry recipe is not only packed with wholesome ingredients but also easy to customize and ideal when served over steamed rice or noodles. Get your daily dose of protein and veggies in one delicious skillet meal packed with bold, satisfying flavors!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons toasted sesame oil
• 3 cloves garlic
• 1 tablespoon ginger
• 200 grams broccoli florets
• 1 red bell pepper
• 1 carrot
• 2 green onions
• 1 cup unsalted roasted almonds
• 1 cup chicken broth
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and place them in a medium-sized bowl.

Step 2

Add 1 tablespoon of soy sauce and the cornstarch to the chicken, mixing well to coat. Set aside to marinate for 10 minutes.

Step 3

Mince the garlic and finely grate the ginger. Slice the red bell pepper, carrot, and green onions into thin strips.

Step 4

Heat 1 tablespoon of toasted sesame oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are golden and cooked through. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining tablespoon of toasted sesame oil. Add the garlic and ginger; stir-fry for about 30 seconds until fragrant.

Step 7

Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes until they are slightly tender but still crisp.

Step 8

In a bowl, whisk together the chicken broth, remaining 2 tablespoons of soy sauce, honey, and rice wine vinegar.

Step 9

Return the chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine.

Step 10

Cook for an additional 3-4 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables.

Step 11

Add the roasted almonds and sliced green onions to the skillet. Stir gently to combine.

Step 12

Serve the almond chicken and vegetables hot over steamed rice or noodles, if desired.

Nutrition Facts

Serving size	1381.9 grams (1381.9g)

Amount per serving	% Daily Value*
Calories	1972

Total Fat 102.80g	132%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 0.10g
Cholesterol 425mg	142%
Sodium 2750mg	120%
Total Carbohydrate 78.20g	28%
Dietary Fiber 24.20g	86%
Total Sugars 31.00g
Protein 196.60g	393%

Vitamin D 5IU	25%
Calcium 548mg	42%
Iron 13mg	72%
Potassium 2967mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 38.8%

Carbs: 15.5%