Almond Chicken Vegetable Stir Fry

Bursting with vibrant colors and bold flavors, this Almond Chicken Vegetable Stir Fry is a quick and healthy dinner option that’s perfect for busy weeknights. Tender, bite-sized chicken pieces are marinated in soy sauce and cornstarch, then stir-fried to golden perfection. The dish comes alive with a medley of crisp vegetables—broccoli, red bell peppers, carrots, and snap peas—tossed in a savory blend of oyster sauce, hoisin sauce, and fragrant sesame oil. Roasted almonds add a satisfying crunch, while ginger and garlic infuse the dish with an irresistible aroma. Ready in just 35 minutes, this stir fry is ideal served over steamed rice or noodles for a wholesome, flavor-packed meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 cup carrots, julienned
• 1 cup snap peas
• 1 cup roasted almonds
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 3 tablespoons water
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

Add 1 tablespoon of soy sauce and the cornstarch to the chicken. Mix well to coat and let it marinate for 10 minutes.

Step 3

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

Step 4

Add the chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set aside.

Step 5

In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.

Step 6

Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.

Step 7

Add the broccoli florets, red bell pepper, carrots, and snap peas. Stir fry for 5-7 minutes until the vegetables are tender but still crisp.

Step 8

Return the cooked chicken to the skillet with the vegetables.

Step 9

In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, hoisin sauce, water, and sesame oil.

Step 10

Pour the sauce mixture into the skillet and toss everything to combine. Cook for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.

Step 11

Stir in the roasted almonds, green onions, salt, and black pepper.

Step 12

Serve hot over steamed rice or noodles, and enjoy your Almond Chicken Vegetable Stir Fry!

Nutrition Facts

Serving size	1462 grams (1462.0g)

Amount per serving	% Daily Value*
Calories	2140

Total Fat 118.10g	151%
Saturated Fat 14.50g	73%
Polyunsaturated Fat 23.00g
Cholesterol 386mg	129%
Sodium 4581mg	199%
Total Carbohydrate 96.70g	35%
Dietary Fiber 30.40g	109%
Total Sugars 31.60g
Protein 184.40g	369%

Vitamin D 5IU	23%
Calcium 662mg	51%
Iron 16mg	91%
Potassium 3188mg	68%

*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: 48.6%

Protein: 33.7%

Carbs: 17.7%