One Pan Almond Chicken – 30 Minutes!

Whenever I want to make an Asian meal that impresses family and friends, I opt for this 30-minute almond chicken. Featuring tender chicken bites, zucchini, mushrooms, and crunchy almonds cooked with garlic and ginger in a brown sugar hoisin sauce, it never fails to impress.

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I love making Chinese-inspired dinners; they are flavorful, ready in less than 30 minutes, and require only a handful of ingredients. This one-pan dish goes well with a variety of side dishes, such as Parmesan Brussels sprouts, Homemade Caesar Salad, or Egg Fried Rice. 

If you’ve eaten at any Asian restaurant, you have probably tried this Authentic Chinese Almond Chicken recipe. This flavorful Chinese stir-fry dish features crunchy almonds, chicken breasts or thighs, and veggies quickly stir-fried in a sweet and savory sauce. I like to serve it over rice, quinoa, or noodles. Since this is a one-pan meal, it makes busy weeknight cooking a breeze.

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Why you will love this recipe 

• Quick and easy dinner: I can make this stir-fry dinner in less than 30 minutes with just one pan and a handful of ingredients. It is so easy that anyone can do it.   
• I save lots of money: When I make it at home instead of going to the takeout restaurant, I save almost $50, and I can feed the whole family. 
• Healthier than takeout: I can also make my food much healthier than restaurant food. I use all fresh ingredients and no MSG in my recipe. 
• Perfect for a weeknight: Cooking doesn’t have to be complicated or time-consuming, and this recipe proves that comfort food can be made on a weeknight in just 30 minutes.

What you will need

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For the stir-fry

• Meat: I use organic chicken breast cut into 1-inch pieces.
• Produce: Sauté diced onions before adding the other vegetables to create an aromatic base with a slightly sweet taste. Minced garlic adds a sweet, savory flavor and richness you cannot get from powder. Chunks of organic zucchini act like a sponge, soaking up the sauce while adding fiber, vitamins, and vibrant color. Green pepper adds crisp texture, a mild, grassy flavor, and more visual appeal. The tender, meaty flavor of the mushrooms contrasts nicely with the rest of the dish without overpowering it. 
• Wet ingredients: I cook with olive oil for its nutritional benefits and high smoke point.
• Dry ingredients: Blanched almonds work best because they don’t have skin, which makes them much more buttery and more flavorful.
• Don’tings: I use only salt and pepper to taste. 

For the sauce

• Wet ingredients: Using chicken broth as a base provides a rich, savory foundation to enhance the meat. I use low-sodium broth because I like to control the amount of salt in the dish. Soy sauce enhances the flavor, tenderizes the chicken, and adds deep color to the meal. I use the low-sodium version of this because soy sauce can be excessively salty. Hoisin sauce thickens the base with a sweet, sticky glaze that clings to the meat and vegetables. Sesame oil complements the natural nuttiness of the almonds with its sesame flavor.
• Dry ingredients: Cornstarch helps thicken the sauce with a smooth, glossy sheen without lumps or graininess. 
• Seasonings: A little brown sugar adds molasses for rich sweetness and deep caramel notes. 

How to prepare

Sauté the vegetables: First, I heat the oil in a skillet over medium-high heat, then add the onions to cook for 5 minutes, or until just softened. Then I add the garlic, ginger, bell pepper, mushrooms, and zucchini, and cook for another 5 minutes, or until tender-crisp. I season with salt and pepper to taste, then remove from the pan. 

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Cook the chicken: Now, I heat the remaining oil in the pan and fry the chicken pieces in a single layer over medium heat for 3 to 4 minutes per side, until they are cooked through and browned. I cook the chicken in batches because I don’t want to crowd the pan. This will make the chicken soggy instead of crispy. 

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Make the sauce: In a separate bowl, I whisk together the sauce ingredients, pour it over the ingredients in the pan, and simmer for about 2 minutes. 

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Combine: After the chicken is fully cooked, add all ingredients to the skillet and stir to combine.

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Serve: Then I add the almonds and serve the dish warm with your favorite side dishes.

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Expert tip

Roasting the almonds

Roasting the almonds brings out their natural oils for a nutty, fragrant flavor and adds extra crunch. It is not essential, but if you have time, it’s delicious; it’s easy and takes only a few minutes. You can do this in a dry skillet over medium-low heat or in the oven, however you prefer. The fastest way is in a skillet, as it only takes 5 to 7 minutes, but you have to keep them moving so they don’t burn. Or bake them on a baking sheet at 350 degrees F for 10 to 15 minutes, shaking the pan every 5 minutes. 

More tips to consider:

• Tenderize the chicken first by pounding it to a consistent thickness before chopping it for extra-tender meat.
• Make sure the meat is cut to the same thickness, so it cooks evenly.
• I highly recommend using low-sodium soy sauce to keep it from becoming overly salty. 
• Also, don’t use pre-salted almonds. They will make the dish extra salty. 
• Make sure the oil is hot. It has to be sizzling to fry the chicken until it’s done, not soggy. 

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Recipe variations and add-ins:

• Toasted almonds: Add an extra nutty taste and awesome crunch. Toast your almonds in a dry non-stick skillet after spritzing them with a bit of olive oil, until fragrant.
• Velveted chicken: Use the Asian restaurant trick to make your chicken tender and juicy. Toss the cubed chicken with 1 tablespoon of cornstarch and 1 egg white, let it rest for 30 minutes, then cook as usual. This creates a protective coating to seal in the juices.
• More vegetables: I like to add more vegetables to make this dish heartier sometimes, like green beans, snow peas, bok choy, carrots, and broccoli.
• No meat: For a meat-free meal, try this with tofu, beans, or a meat substitute. 
• Marinate it: To give the meat deeper flavor and a more tender texture, use your favorite marinade before cooking.

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Serving suggestions:

My favorite way to serve this almond chicken is over white rice. It’s also great with a side of my egg fried rice. It is full of protein and grains, flavor, and takes less than 30 minutes to make. I usually make this with leftover rice I have from a previous meal because it works best with dried rice. All you need is eggs, frozen veggies, and seasonings. My kids like it with sesame noodles. It’s soba noodles with broccoli and tofu, soaked in a tangy sauce with a nutty, sweet flavor.

How about a cucumber sushi roll? Everyone always loves it when I make these! I can make several in a few minutes, and I only need 5 ingredients. No cooking is involved! This spicy cucumber salad is one of my favorite side dishes, too. With just a handful of ingredients, I can make an authentic Korean dish that’s full of flavor and takes only a few minutes to whip up. And you can make it as mild or spicy as you like. 

How to store leftovers:

• Refrigerate: I keep my leftover almond chicken in an airtight container in the fridge for 3-4 days.  
• Freezing: To freeze, I put leftovers in freezer bags where they will stay fresh for 3 months.  
• Defrost: I thaw frozen leftovers in the fridge overnight before serving them.
• Reheating: Reheating works best in a skillet with a bit of sesame oil over medium-high heat. The microwave will work, but it won’t be as crisp.

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Frequently asked questions

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More Asian dishes to try:

• Mongolian Beef
• Shrimp Fried Rice
• Low Carb Chinese Lemon Chicken
• Egg Roll in a Bowl

5 from 8 votes

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Print

One Pan Almond Chicken Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

One-pan Almond Chicken is an easy Chinese stir-fry featuring tender chicken, crunchy almonds, and veggies, all coated in a sweet and savory sauce.

Course: Main Course

Cuisine: American, Asian, Chinese

Keyword: Almond Chicken, Almond Chicken Recipe

Servings: 4 servings

Calories: 621 kcal

Author: Catalina Castravet

Ingredients

Stir-Fry:

• 3 tablespoons vegetable oil divided
• 1 small onion diced
• 1 cup zucchini halved lengthwise and sliced
• 1 cup mushrooms sliced
• 1 green bell pepper diced
• 1 1/2 pounds chicken thighs boneless skinless – cut into 1″ pieces
• 4 cloves garlic minced
• 1 teaspoon ginger minced
• 1/2 cup blanched almonds halved or slivered
• Salt and pepper to taste

Sauce:

• 3/4 cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch

US Customary – Metric

Instructions

Stir-Fry:

1. Heat 1 tablespoon of oil in a large pan over medium-high heat.

2. Add the onions and cook for 5 minutes or until just softened.

3. Add the zucchini, mushrooms, green bell pepper, ginger, and garlic to the pan. Cook, stirring occasionally, for 5 minutes or until tender.

4. Season with salt and pepper to taste.

5. Transfer the vegetable mixture from the pan and set it aside.

6. Add the remaining oil to the pan, then place the chicken in a single layer, ensuring you do not overcrowd it. If necessary, cook the chicken in batches. Season with salt and pepper to taste, then brown each piece for 3-4 minutes per side, until nicely browned and cooked through.

7. Add the vegetable mixture back to the pan with the chicken and stir.

Sauce:

1. In a medium bowl, combine all the sauce ingredients and whisk until the cornstarch is dissolved.

2. Pour the sauce mixture over the chicken stir-fry and bring to a simmer.

3. Cook for a few minutes or until the sauce is just thickened.

4. Stir in the almonds, garnish with green onions, and serve.

Recipe Notes

Roasting the almonds

Roasting the almonds brings out their natural oils for a nutty, fragrant flavor and adds extra crunch. It is not essential, but if you have time, it’s delicious; it’s easy and takes only a few minutes. You can do this in a dry skillet over medium-low heat or in the oven, however you prefer. The fastest way is in a skillet, as it only takes 5 to 7 minutes, but you have to keep them moving so they don’t burn. Or bake them on a baking sheet at 350 degrees F for 10 to 15 minutes, shaking the pan every 5 minutes. 

More tips to consider:

• Tenderize the chicken first by pounding it to a consistent thickness before chopping it for extra-tender meat.
• Make sure the meat is cut to the same thickness, so it cooks evenly.
• I highly recommend using low-sodium soy sauce to keep it from becoming overly salty. 
• Also, don’t use pre-salted almonds. They will make the dish extra salty. 
• Make sure the oil is hot. It has to be sizzling to fry the chicken until it’s done, not soggy. 

Nutrition Facts

One Pan Almond Chicken Recipe

Amount Per Serving

Calories 621 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 17g106%

Trans Fat 1g

Cholesterol 167mg56%

Sodium 1184mg51%

Potassium 748mg21%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 34g68%

Vitamin A 307IU6%

Vitamin C 34mg41%

Calcium 73mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.