When dinner needs to be quick and delicious, try Chinese Almond Chicken with tender chicken, almonds, and snap peas on noodles—ready in just 25 minutes!
I rarely cook Chinese food because I usually add fish sauce or lime juice to anything I make in a wok. Thus, most dishes end up more Thai than Chinese. I stuck to my guns on this dish and was really glad I did.
I had the idea to make Chinese Almond Chicken and picked up a bag of snap peas. These snap peas went perfectly with the tangy sauce and the crunch of the slivered almonds.
Table of Contents
Reasons to Love This Almond Chicken
- Chinese Almond Chicken offers a balanced meal with protein, veggies, and carbs all in one dish.
- This dish has a restaurant-quality taste, just like the Chinese restaurant favorite.
- Chinese Almond Chicken has a great crunch from the almonds that my family loves.
Recipe Ingredients
- Soy Sauce: Infuses a rich, savory depth to this dish.
- Sugar Snap Peas: These add a sweet, crisp texture that balances everything out perfectly.
- Dry-Roasted Salted Almonds: They give a satisfying crunch and a salty contrast.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Almond Alternatives: If you’re out of almonds or just want to try something different, cashews, peanuts, pecans, hazelnuts, or sunflower seeds work great in this dish. Just make sure to use dry-roasted and salted varieties for the best taste.
- Soy Sauce Variation: Swap out the soy sauce with tamari. It has the same savory flavor but without the wheat, making it perfect for those with gluten sensitivities.
How to Make Chinese Almond Chicken
Step #1: Place the chicken in a medium bowl with 2 Tbsp. soy sauce and the minced ginger, then toss to coat evenly.
Step #2: In a large pot, boil 6 cups of water with some salt. Add pasta and cook for 3 minutes, or until al dente. Do not overcook the pasta, as it will continue to cook when you stir fry it.
Step #3: In a small bowl, make the sauce: combine the chicken broth, sweet rice wine, cornstarch, 1 tsp. sesame oil, and sugar, and stir well. Set aside.
Step #4: When the pasta has finished cooking, drain the noodles and return the pan to low heat. Add 1 Tbsp. sesame oil and 2 tsp. soy sauce to the pan.
Step #5: In a wok or large, deep skillet, heat the vegetable oil over high heat. Add the ginger and chicken mix and spread it out into a single layer. Let it cook for 1 minute, then stir.
Step #6: Add the onion and sugar snap peas and cook, stirring now and then, for 3-5 minutes or until the chicken has cooked through.
Step #7: Meanwhile, return your al dente noodles to the pot containing the warm oil and soy sauce. Turn the heat up to medium-high and let the noodles fry, tossing them with tongs occasionally to prevent burning.
Step #8: Add the pre-mixed sauce to the wok and toss well to mix everything together. Once the sauce has thickened, add the almonds and toss to coat. Serve over the pan-fried noodles and garnish with chopped scallions.
Expert Tips
- Toast Almonds: Toast the almonds in a dry skillet over medium heat for a few minutes before adding them to the dish. This enhances their flavor and crunch.
- Pat the Chicken Dry: Pat the chicken dry with paper towels before marinating. Removing excess moisture helps the chicken brown better and develop a more flavorful crust when stir-frying.
FAQs
You can use boneless, skinless chicken thighs instead of chicken breasts. They offer a juicier texture and richer flavor.
Yes, you can add more veggies like bell peppers, broccoli, or carrots. They’ll add extra flavor, texture, and nutrients to the dish.
Storage Info
Store leftover Chinese Almond Chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, microwave it on medium power in 1-minute intervals, stirring in between, until hot.
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Chinese Almond Chicken Recipe
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Ingredients
- 1 lb. boneless - skinless chicken breast, cut into 1″ cubes
- 2 tablespoons plus 2 tsp. soy sauce - divided
- 1/4 c. chicken broth
- 1 Tbsp. sweet rice wine - Mirin, or substitute sherry
- 2 tsp. cornstarch
- 1 Tbsp. plus 1 tsp. sesame oil - divided
- 1/2 teaspoon sugar
- 2 Tbsp. grape seed oil - or vegetable oil
- 2 tsp. minced ginger
- 1 small onion - chopped
- 1 c. sugar snap peas - rinsed
- 1/4 c. dry-roasted salted almonds
- 1/4 c. chopped scallion for garnish
- 6 oz. whole wheat angel hair pasta - or any long noodles – just follow package directions for al dente
Instructions
- Place the chicken in a medium bowl with 2 Tbsp. soy sauce and the minced ginger, then toss to coat evenly.
- In a large pot, boil 6 cups of water with some salt. Add pasta and cook for 3 minutes, or until al dente. Do not overcook the pasta, as it will continue to cook when you stir fry it.
- In a small bowl, make the sauce: combine the chicken broth, sweet rice wine, cornstarch, 1 tsp. sesame oil, and sugar, and stir well. Set aside.
- When the pasta has finished cooking, drain the noodles and return the pan to low heat. Add 1 Tbsp. sesame oil and 2 tsp. soy sauce to the pan.
- In a wok or large, deep skillet, heat the vegetable oil over high heat. Add the ginger and chicken mix and spread it out into a single layer. Let it cook for 1 minute, then stir.
- Add the onion and sugar snap peas and cook, stirring now and then, for 3-5 minutes or until the chicken has cooked through.
- Meanwhile, return your al dente noodles to the pot containing the warm oil and soy sauce. Turn the heat up to medium-high and let the noodles fry, tossing them with tongs occasionally to prevent burning.
- Add the pre-mixed sauce to the wok and toss well to mix everything together. Once the sauce has thickened, add the almonds and toss to coat. Serve over the pan-fried noodles and garnish with chopped scallions.
NOTES
Nutrition
I loved how the almonds added crunch to the soft noodles, such a good combo.
A delightfully tasty dinner! A must try! 🙂 Yummmm!