Almond Chicken
Ingredients
The stir fry
-
5
teaspoons
vegetable oil
-
½
cup
onion, diced
-
1
cup
zucchini, quartered lengthwise and sliced
-
1
cup
mushrooms, sliced
-
¾
cup
green bell pepper, diced
-
1¼
pounds
boneless skinless chicken thighs, cut into bite-sized pieces
-
2
teaspoons
garlic, minced
-
1
teaspoon
ginger, minced
-
½
cup
blanched almonds (whole, halved, sliced, or slivered)
-
to taste
salt
-
to taste
black pepper
The sauce
-
½
cup
chicken broth
-
1
tablespoon
soy sauce
-
1½
tablespoons
hoisin sauce
-
1
teaspoon
sesame oil
-
1
teaspoon
granulated sugar
-
2
teaspoons
corn starch
Instructions
- Heat 2 teaspoons of oil in a large pan over medium-high heat and cook onions for 4 minutes until softened.
- Add zucchini, mushrooms, and green bell pepper to the pan and cook for 5 minutes until tender. Season with salt and pepper, then remove the vegetables from the pan.
- Add the remaining oil to the pan and add the chicken in a single layer, seasoning with salt and pepper. Cook for 3-4 minutes per side until golden brown.
- Add garlic and ginger to the chicken and cook for 30 seconds.
- Whisk together all sauce ingredients in a bowl until combined.
- Return the vegetable mixture to the pan with the chicken and pour the sauce over everything. Bring to a simmer and cook for 1-2 minutes until the sauce thickens.
- Stir in the almonds and serve.
Nutrition Facts (estimated)
Servings
4
Calories
365
Total fat
16g
Total carbohydrates
13g
Total protein
33g
Sodium
591mg
Cholesterol
135mg
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