Recipe Background
This is simply delicious... that is all there is to say! Almond Chicken brings out the best flavors for your at-home Asian cuisine. Toss the takeout container to the curb! The sautéed chicken that's surrounded by a savory, tangy sauce, tender mushrooms, sweet bell peppers, and tender zucchini just can't be beat. Once you add those almonds, you'll know Almond Chicken is just what you've been yearning for. Stay in, cook, and enjoy!
This is simply delicious... that is all there is to say! Almond Chicken brings out the best flavors for your at-home Asian cuisine. Toss the takeout container to the curb! The sautéed chicken that's surrounded by a savory, tangy sauce, tender mushrooms, sweet bell peppers, and tender zucchini just can't be beat. Once you add those almonds, you'll know Almond Chicken is just what you've been yearning for. Stay in, cook, and enjoy!
Ingredients
- 5 teaspoons vegetable oil divided
- 1/2 cup onion diced
- 1 cup zucchini quartered lengthwise and sliced
- 1 cup mushrooms sliced
- 3/4 cup green bell pepper diced
- salt to taste
- black pepper to taste
- 1 1/4 pounds chicken thighs boneless and skinless, cut into bite-size pieces
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons cornstarch
- 1/2 cup blanched almonds sliced, can substitute raw sliced almonds
Directions
- In a large pan over medium-high heat, add 2 teaspoons of the vegetable oil.
- Add the onions to the heated vegetable oil and cook until they are just softened, about 4 minutes.
- Add the zucchini, the mushrooms, and the bell pepper to the onion mixture and cook, stirring occasionally, until they are tender, about 5 minutes.
- Taste the veggie mixture and season with the salt and the black pepper, as needed.
- Pour the veggie mixture into a large bowl and cover with foil to keep warm.
- Use paper towels to carefully wipe the pan clean.
- In the same pan, heat the remaining vegetable oil.
- Add the chicken pieces to the heated vegetable oil in a single layer and season with the salt and the black pepper.
- Cook the chicken pieces until they reach an internal temperature of 165 degrees F, the juices run clear, and they are golden-brown.
- Add the garlic and the ginger to the chicken pieces and cook, about 30 seconds.
- Add the veggie mixture to the chicken mixture and stir to combine.
- In a large bowl, add the chicken broth, the soy sauce, the hoisin sauce, the sesame oil, the granulated sugar, and the cornstarch and whisk until it is well-combined.
- Add the sauce and the almonds to the chicken mixture and bring to a simmer. Cook, stirring occasionally, until the sauce has just thickened, about 1-2 minutes.
- Serve.
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