Almond Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my almond chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

For The Almond Chicken:

• Chicken Breast – I usually go with boneless, skinless chicken breasts, but chicken thighs work just as well if you prefer dark meat. Just cut the chicken into bite-sized pieces so it cooks evenly. You can also swap in beef or shrimp if that’s what you have on hand.
• Avocado Oil – This is my go-to for stir frying because it handles high heat really well, but olive oil works too if that’s what you’ve got.
• Veggies – I used a red bell pepper, snow peas, and a white onion. You can use any color bell pepper or any type of onion you like. Yellow and red both work well. Snap peas are an easy swap for snow peas if that’s what you have. Feel free to add more veggies too. Mushrooms (just cook them with the onions), broccoli, celery, carrots, bamboo shoots, or water chestnuts would all be great. Just use what you love or whatever’s in your fridge.
• Almonds – I like to buy them pre-sliced for convenience, but you can slice your own if you want. Slivered almonds work too. Or mix it up with cashews or peanuts instead.
• Green Onions – These go in at the end for a pop of color and flavor.
• Sea Salt & Black Pepper

The Sauce:

• Chicken Broth – I like to use homemade broth when I have it, but low-sodium store-bought works just fine too. Bone broth is a great option if you want your almond chicken a little richer.
• Coconut Aminos – This is my go-to soy sauce swap since it’s gluten-free and a little lighter. You can totally use regular soy sauce if you don’t need it to be gluten-free.
• Garlic – Fresh garlic gives the best flavor, but 1/2 teaspoon of the jarred kind or 1/4 teaspoon of garlic powder works if you’re in a rush.
• Ginger – Fresh ginger adds the most zing, but 1/4 teaspoon ground ginger works too.

How To Make Almond Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the veggies. Heat the avocado oil in a large skillet over medium-high heat. Add the onion and cook until it starts to look translucent, then toss in the bell pepper and sauté for another couple of minutes until slightly softened.
2. Cook the chicken. Add the chicken to the pan and season with salt and pepper. Cook, stirring occasionally, until the pieces are browned on the outside and cooked through in the center.

3. Make the sauce. While the chicken cooks, whisk together the chicken broth, coconut aminos, garlic, ginger, and black pepper in a small bowl. Pour the sauce into the skillet and let it simmer until it thickens slightly and coats the chicken.
4. Finish the stir fry. Turn the heat up to medium-high. Stir in the snow peas, almonds, and chopped green onions, and cook for a few more minutes until everything is crisp-tender and heated through.
5. Serve. I like to spoon the almond chicken over rice or cauliflower rice, then top it with a handful of extra green onions for a little freshness. Serve it hot while everything’s still crisp and saucy.

Serving Ideas

This Chinese almond chicken recipe is already packed with veggies, so it’s a full meal all on its own, but I still like to change up how I serve it. Most of the time, I spoon it over rice, cauliflower rice, or even shirataki noodles to make it a little more filling.

If I’m in the mood for something fun or lighter, I’ll turn it into lettuce wraps instead. Butter lettuce or big romaine leaves both work great. And if you like a little kick, a drizzle of spicy mayo on top is super delicious.