Description
This almond chicken stir-fry has a ginger-soy sauce and crunchy toasted almonds on top – ready in 30 minutes for an easy weeknight dinner.
Ingredients
Scale
- rice, for serving
- 1/2 cup sliced almonds, toasted
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- garnish: toasted almonds, sliced green onion, sesame seeds
Instructions
- Cook the rice according to package instructions.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and golden. Watch them closely since they can burn fast once they start to color. Transfer to a plate and set aside.
- In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, rice vinegar, sesame oil, honey, garlic, and ginger until the cornstarch is fully dissolved with no lumps.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and season with the salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and almost cooked through.
- Give the sauce a quick re-whisk, since the cornstarch settles, then pour it into the skillet with the chicken. Lower the heat to medium-low and cook for 2-5 minutes, stirring frequently, until the sauce thickens and coats the chicken in a light, glossy layer. (This sauce isn’t meant to be super thick, so don’t cook too long!)
- Serve over rice, garnished with toasted almonds, green onion, and sesame seeds.
Notes
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
Ingredients: Traditionally, almonds are stirred into the sauce and stir-fry, but here they’re left as a garnish so they stay crunchy.
Nutrition: The nutrition facts are an estimate and do not include rice.