Stir-fried Chicken with Almonds

Ingredients

• 500 g Chicken breast (cut into strips)
• 100 g Untoasted almonds (to toast in the oven)
• 1 piece Red bell pepper (cut into dice about 1 cm)
• 1 piece Green bell pepper (cut into dice about 1 cm)
• 1 piece Yellow onion (cut into dice about 1 cm)
• 20 g Fresh ginger (thinly sliced (~2 mm))
• 1 large Garlic clove (finely minced)
• 30 ml Soy sauce (2 tablespoons)
• 30 ml Oyster sauce (2 tablespoons)
• 5 g Sugar (1 teaspoon)
• 5 ml Sesame oil (1 teaspoon)
• 2 g Ground black pepper (½ teaspoon)
• 30 ml Cooking oil (sunflower or peanut) (2 tablespoons, divided into two additions)

Instructions

1. Toast the almonds

   Preheat the oven to 150 °C. Spread the almonds on a baking sheet and bake for 15 minutes, stirring halfway through for even color.

   Time: PT15M

   Temperature: 150°C

2. Prepare the chicken

   Cut the chicken breast into strips about 5 mm thick. Place in a bowl, add 2 tbsp soy sauce, black pepper and mix well. Refrigerate while preparing the vegetables.

   Time: PT5M

3. Cut the vegetables and aromatics

   Dice the red and green bell peppers into about 1 cm³ pieces. Dice the onion to the same size. Mince the garlic clove and slice the ginger into 2 mm ribbons.

   Time: PT7M

4. Prepare the cooking sauce

   In a small bowl, combine 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sugar, ½ tsp black pepper and 1 tsp sesame oil.

   Time: PT2M

5. Cook the chicken

   Heat the wok over medium heat, add 1 tbsp cooking oil and stir‑fry the chicken for 6 minutes until nicely browned and cooked through. Remove the chicken and keep warm in the same wok.

   Time: PT6M

6. Stir‑fry aromatics and vegetables

   In the same wok, add 1 tbsp oil, then sauté the garlic, ginger and onion for 20 seconds. Add the pepper dice and continue cooking for 1 minute, stirring constantly.

   Time: PT1M

7. Combine everything

   Return the chicken to the wok, pour in the prepared sauce, stir for 1 minute. Add the toasted almonds and stir another minute to coat everything well.

   Time: PT2M

8. Plating and serving

   Transfer the stir‑fried chicken with almonds to a serving dish. Serve immediately with steamed white rice.

   Time: PT1M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken breast: turkey, firm tofu
• Instead of Untoasted almonds: cashews, hazelnuts
• Instead of Red bell pepper: yellow bell pepper
• Instead of Green bell pepper: yellow bell pepper
• Instead of Yellow onion: shallot
• Instead of Fresh ginger: ground ginger (reduce to 1 tsp)
• Instead of Garlic clove: garlic powder (½ tsp)
• Instead of Soy sauce: tamari (gluten‑free)
• Instead of Oyster sauce: mushroom sauce (vegetarian)
• Instead of Sugar: honey, maple syrup
• Instead of Sesame oil: toasted sesame oil
• Instead of Ground black pepper: white pepper
• Instead of Cooking oil (sunflower or peanut): peanut oil, canola oil

Equipment Needed

• Oven
• Baking sheet or oven tray
• Wok or large sauté pan
• Chef's knife
• Cutting board
• Mixing bowl
• Tablespoon (measure)
• Wooden or silicone spatula

Critical Steps — Do Not Skip

• Toast the almonds until golden without burning.
• Cook the chicken until well browned but still juicy.
• Add the almonds at the end of cooking to preserve their crunch.

Chef Tips from the Video

• Use a high smoke‑point oil (peanut or canola) for the stir‑fry.
• Keep the wok very hot to achieve a good sear on the chicken.
• Drizzle a little sesame oil just before serving to enhance aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen 1 to 2 months, but the almonds will lose their crunch.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Toast the almonds the day before and keep them in a sealed jar.
• Marinate the chicken in advance (up to 2 h) for more flavor.
• Prepare the sauce and vegetables and keep them refrigerated until cooking time.