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!

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

265.2 calories; 12.6 g protein; 11.9 g carbohydrates; 17.1 mg cholesterol; 799.7 mg sodium. 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)
Advertisement
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: 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)
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)
Advertisement
Rating: 3 stars
08/26/2013
Not much flavor. Sorry. Don't think that I would make this again. Read More
Rating: 5 stars
05/23/2013
This was great! I didn't have peanut oil used olive oil. It tasted like I had ordered it from the local Wok place...which was what I wanted! Thanks Read More
Rating: 5 stars
03/24/2013
Wow this was swooningily delicious! My family loved this and my 11 year old son said he likes mushrooms due to this recipe ( a major achievement). I had to use canola oil instead of peanut because I thought I still had oil but sadly did not and I added an extra 2 tablespoons of soy sauce and admitted the salt all together. Also I used unsalted slivered almonds that I found in the health food bulk section of our supermarket to imitate restaurant Chinese food almond chicken and I had to use a drained can of chicken noodle soup for the chicken stock as this was another ingredient I forgot to buy at the store. Amazingly with all these changes the end result was fantastic. Thanks for the wonderful recipe. awesome awesome awesome!!! Read More
Rating: 5 stars
02/04/2014
I used fresh ginger. It went together quickly and everyone had more than one helping. Read More