Almond Chicken is a beloved takeout favorite that brings together tender pieces of chicken in a light, savory sauce with plenty of crunchy toasted almonds. This dish originated in Chinese-American restaurants and has become a go-to comfort food for many families. The beauty of Almond Chicken lies in its simplicity – bite-sized pieces of chicken are lightly coated and stir-fried until golden, then tossed with vegetables and whole almonds in a delicate sauce that’s both savory and slightly sweet. Unlike heavy, sauce-laden dishes, this recipe focuses on clean flavors that let each ingredient shine. The result is a satisfying meal that’s not too rich but still feels indulgent thanks to the buttery crunch of the almonds. This recipe serves 4 people generously and is perfect over steamed rice for a complete dinner.
Ingredients for the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon rice wine or dry sherry (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Ingredients for the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Vegetables and Almonds
- 1 cup whole blanched almonds
- 2 tablespoons vegetable oil (for almonds)
- 3 tablespoons vegetable oil (for cooking)
- 1 medium onion, cut into chunks
- 1 bell pepper (any color), cut into strips
- 1 cup snow peas or snap peas, trimmed
- 2 celery stalks, sliced diagonally
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
Preparing the Chicken
Cut your chicken into evenly sized pieces, about 1 inch each. This ensures everything cooks at the same rate. If using chicken breasts, cut them into chunks. If using thighs, remove any excess fat and cut into similar-sized pieces.
In a medium bowl, combine the chicken pieces with cornstarch, soy sauce, rice wine (if using), salt, and white pepper. Mix everything together with your hands or a spoon until the chicken is evenly coated. Let this sit for 15 minutes while you prepare the other ingredients. This step, called velveting, helps keep the chicken tender during cooking.
Making the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, and sesame oil. Taste and adjust if needed – you might want a bit more soy sauce for saltiness or sugar for sweetness.
In a separate small bowl, mix the cornstarch with water until completely smooth. This will thicken your sauce, so make sure there are no lumps. Set both bowls aside near your cooking area.
Toasting the Almonds
Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over medium heat. Add the whole almonds and stir them constantly for 3-4 minutes until they turn golden brown and smell nutty. Be very careful here – almonds can go from perfect to burnt quickly.
Remove the almonds with a slotted spoon and drain them on paper towels. Sprinkle with a pinch of salt while they’re still warm. Set aside. Don’t clean the pan – you’ll use it for cooking the chicken.
Cooking the Chicken
Increase the heat to medium-high. Add the remaining 3 tablespoons of oil to the same pan. When the oil is hot and shimmering, add the marinated chicken pieces in a single layer. Don’t overcrowd the pan – cook in batches if necessary.
Let the chicken cook undisturbed for 2-3 minutes until the bottom is golden brown, then stir-fry for another 2-3 minutes until the chicken is cooked through and lightly golden all over. The internal temperature should reach 165°F.
Remove the chicken from the pan and set aside on a plate. Don’t worry if the pan looks a bit messy – those browned bits will add flavor to your vegetables.
Stir-Frying the Vegetables
Add the onion chunks to the same pan and stir-fry for 2 minutes until they start to soften. Add the bell pepper strips and celery, cooking for another 2-3 minutes while stirring frequently.
Add the snow peas or snap peas and cook for 1 minute – you want them to stay bright green and crisp. Push all the vegetables to one side of the pan and add the minced garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then stir everything together.
Bringing It All Together
Return the cooked chicken to the pan with the vegetables. Give the sauce mixture a quick stir (the ingredients tend to separate), then pour it over the chicken and vegetables.
Stir everything together and cook for 1-2 minutes until the sauce starts to thicken. Give the cornstarch mixture another stir, then add it to the pan while stirring constantly.
Cook for another 1-2 minutes until the sauce coats everything nicely and looks glossy. It should be thick enough to coat the back of a spoon but not gluey.
Final Assembly
Remove the pan from heat and immediately stir in most of the toasted almonds, saving some for garnish. The residual heat will warm the almonds without making them soggy.
Taste and adjust the seasoning if needed. You might want a splash more soy sauce or a pinch of sugar.
Serving and Presentation
Transfer the Almond Chicken to a serving platter and sprinkle the remaining toasted almonds on top. Garnish with the sliced green onions for a pop of fresh color and mild onion flavor.
Serve immediately over steamed white rice or brown rice. The sauce is perfect for mixing with rice, and each bite should have a good balance of tender chicken, crisp vegetables, and crunchy almonds.
Tips for Success
Don’t skip the marinating step for the chicken – it really does make a difference in texture. The cornstarch coating helps create a light, tender texture that’s not heavy or greasy.
Keep your vegetables crisp by not overcooking them. They should be tender but still have some bite.
Toast your own almonds rather than buying pre-toasted ones. Fresh-toasted almonds have much better flavor and crunch.
Storage and Leftovers
Leftover Almond Chicken will keep in the refrigerator for up to 3 days. Store it in a covered container and reheat gently in the microwave or on the stovetop. You might need to add a splash of chicken broth when reheating if the sauce has thickened too much.
The almonds will lose some of their crunch after storage, but the dish is still delicious. For best results, sprinkle some freshly toasted almonds on top when reheating.
