Heat 1 tablespoon of oil in a large pan over medium-high heat.
Add the onions and cook for 5 minutes or until just softened.
Add the zucchini, mushrooms, green bell pepper, ginger, and garlic to the pan. Cook stirring occasionally for 5 minutes or until tender.
Season with salt and pepper to taste.
Remove the vegetable mixture from the pan and set it aside.
Add the remaining oil and add the chicken in a single layer, without overcrowding the pan. If needed cook it in batches. Season with salt and pepper to taste and brown it for 3-4 minutes per side. it should be nicely browned and cooked through.
Add the vegetable mixture back to the pan with the chicken and stir.
Combine together all the sauce ingredients in a medium bowl and whisk until cornstarch is dissolved.
Pour the sauce mixture over the chicken stir-fry and bring to a simmer.
Cook for a few minutes or until sauce is just thickened.
Stir in the almonds, garnish with green onions and serve.
Almond Chicken Recipe
Amount Per Serving
Calories 621Calories from Fat 441
% Daily Value*
Saturated Fat 17g106%
Trans Fat 1g
Vitamin A 307IU6%
Vitamin C 34mg41%
* Percent Daily Values are based on a 2000 calorie diet.