Yummy chicken breast, veggies, and almonds in a light savory sauce. YUM! Classic Canadian-Chinese dish. Reminds me of take-out from our favorite chinese restaurant. Quick and easy recipe, enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.

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  • Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.

Cook's Note:

You can serve this on its own as a side dish or over rice. You can substitute the vegetables for ones you favor or just add more to to recipe (broccoli, green peppers, carrots, etc...)

Nutrition Facts

265 calories; 19.7 g total fat; 17 mg cholesterol; 800 mg sodium. 11.9 g carbohydrates; 12.6 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2012
Very tasty great dish! Only change i made was to add some sliced red peppers and some dried red pepper flakes. Do not skip the whole almonds fried in the oil - these really give it the taste. Read More
(8)

Most helpful critical review

Rating: 2 stars
02/09/2014
Not much flavor and I consider myself pretty lenient as far as blandness is concerned. Maybe if I would have added red pepper flakes like others had suggested then it may have been saved. Read More
(1)
27 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/25/2012
Very tasty great dish! Only change i made was to add some sliced red peppers and some dried red pepper flakes. Do not skip the whole almonds fried in the oil - these really give it the taste. Read More
(8)
Rating: 5 stars
10/25/2012
Very tasty great dish! Only change i made was to add some sliced red peppers and some dried red pepper flakes. Do not skip the whole almonds fried in the oil - these really give it the taste. Read More
(8)
Rating: 5 stars
03/17/2014
Very good! Add 1/2 tsp red pepper flakes Double the starch and water bit more chicken stock More veggies Read More
(4)
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Rating: 4 stars
04/04/2013
This is a good basic Chinese recipe. I used beef instead of chicken since that is what I picked up at the meat store today. I added the red pepper flakes as suggested - if I hadn't it would have been WAY too bland for me. So kudos to whoever suggested that! I also added bean sprouts - they added some good crunch which I like. I used sesame oil instead of peanut - will try again when I have peanut oil. Instead of rice - I used Udon noodles which was amazing with this recipe. Play around with the veg as much as you like - you won't go wrong! oh-- I also added some garlic! Read More
(3)
Rating: 2 stars
02/09/2014
Not much flavor and I consider myself pretty lenient as far as blandness is concerned. Maybe if I would have added red pepper flakes like others had suggested then it may have been saved. Read More
(1)
Rating: 5 stars
01/21/2014
This recipe was awesome! I kinda strayed from the recipe a bit but the end result was amazing! I didn't have peanut oil so I substituted with sesame oil which gave it intense aroma and flavor. I also added broccoli carrots sweet peppers and pimento peppers (I'm from Trinidad so we get these full flavored peppers without the heat - you can use jalapenos also). I seasoned the chicken breast before adding to the oil using salt black pepper Mrs. Dash all purpose seasoning and Worcestershire sauce. (I read some reviews that said there wasn't any flavor so I made sure that mine was gonna be full of flavor). When I turned the stove off I decided to just add about a half teaspoon of home-made pepper sauce. I'm from the Caribbean so we love to add our Caribbean flair to everything! The end result was an amazing full-flavored succulent dish that I served over basmati rice. Can't wait to do it again:-) Read More
(1)
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Rating: 3 stars
12/03/2012
Good easy to make. Simple flavors. I didn't have peanut oil (used canola) and that may have perked up the flavor. I added 1 tsp of minced garlic and dash of red pepper flakes but that wasn't enough. I would also use a little bit less almonds next time. This recipe is very healthy w/lean chicken fresh veggies and heart healthy fat in the almonds and I appreciate that part. Read More
Rating: 5 stars
11/18/2016
Top honors. We made this and loved it. Much to my shame I was out of ginger (can you imagine?) So I used Chinese Five Spice. I always do my best to make the recipe exactly as the chef prescribes. When I isn't possible I look forward to the next time I make it to the creator's instructions. Still this is a very flexible recipe that is delicious open to additional veggies and flavors and a delight to consume. Definitely a keeper for us. Hope you enjoy this soon. Read More
Rating: 3 stars
03/27/2014
Pretty much followed the recipe - I didn't read the reviews before I started. My husband and I felt that it did lack flavor. I will try it again but will use some of the suggestions from other reviews. Nice meal to make after working all day. Came together quickly. Read More
Rating: 4 stars
02/22/2016
I made this after work tonight and it was a great meal. I upped the chicken to two chicken breasts and just eyeballed the soy sauce until it was a beautiful color. It turned out great and made 4 full meals. I added just a few dashes of salt but that was way too much. Read More