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.
- 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
- 3/4 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 teaspoons cornstarch
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Heat 1 tablespoon of oil in a large pan over medium-high heat.
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Add the onions and cook for 5 minutes or until just softened.
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Add the zucchini, mushrooms, green bell pepper, ginger, and garlic to the pan. Cook, stirring occasionally, for 5 minutes or until tender.
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Season with salt and pepper to taste.
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Transfer the vegetable mixture from the pan and set it aside.
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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.
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Add the vegetable mixture back to the pan with the chicken and stir.
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In a medium bowl, combine all the sauce ingredients and whisk until the cornstarch is dissolved.
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Pour the sauce mixture over the chicken stir-fry and bring to a simmer.
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Cook for a few minutes or until the sauce is just thickened.
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Stir in the almonds, garnish with green onions, and serve.
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.