Almond Chicken (30 Minutes)

Ingredients

• 30 ml (2 tbsp)avocado oil
• 454 g (1 lb)boneless, skinless chicken breast, cut into bite-sized pieces
• 5 ml (1 tsp)sea salt
• 2.5 ml (½ tsp)black pepper
• 1 mediumonion, diced
• 1 mediumred pepper, diced
• 75 ml (½ cup)snow peas
• 50 ml (⅓ cup)sliced almonds
• 2 mediumspring onions, chopped, plus extra for garnish if desired
• 120 ml (½ cup)reduced-sodium chicken stock
• 30 ml (2 tbsp)coconut aminos
• 2 clovesgarlic, minced
• 5 ml (1 tsp)fresh ginger, minced
• 2.5 ml (½ tsp)black pepper

Instructions

1. 1

   Cook the vegetables

   Heat the avocado oil in a large frying pan over medium-high heat until shimmering. Add the onion and sauté for about 3 minutes, until translucent. Add the red pepper and cook for 2 minutes more.

2. 2

   Cook the chicken

   Add the chicken pieces and season with the salt and ½ teaspoon of black pepper. Cook for 5–7 minutes, or until cooked through.

3. 3

   Mix the sauce

   Meanwhile, whisk the chicken stock, coconut aminos, garlic, ginger and remaining ½ teaspoon of black pepper together in a small bowl.

4. 4

   Simmer the sauce

   Pour the sauce into the pan and simmer over low heat for 10–12 minutes, until it has reduced and thickened.

5. 5

   Add the crunch

   Raise the heat to medium-high. Add the snow peas, almonds and chopped spring onions, mix well and cook for 3 minutes.

6. 6

   Serve the chicken

   Serve over rice or cauliflower rice. Garnish with extra chopped spring onions if desired.

What is almond chicken?

Almond chicken is a Chinese-inspired dish combining chicken, vegetables and almonds, often finished with a savoury sauce. This version keeps the preparation straightforward, with garlic, ginger and coconut aminos bringing flavour to the pan.

The vegetables cook in stages, while the almonds and snow peas go in near the end. That timing helps preserve their texture alongside the tender chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 298 calories, 28g protein, 11g carbs, 16g fat.

The chicken provides much of the protein, while the rice served alongside contributes additional carbohydrates. Avocado oil and almonds account for much of the fat, and the vegetables add colour and texture. Serve with a generous portion of vegetables alongside the rice or cauliflower rice to round out the plate.

Building the flavour

Garlic and ginger: Whisk them into the stock and coconut aminos so their flavour is spread through the sauce.

Coconut aminos: These add a savoury note to the sauce. The recipe uses reduced-sodium chicken stock alongside them.

Cook the chicken evenly

Bite-sized pieces: Cutting the chicken into similarly sized pieces helps them cook at a similar pace.

Doneness: Cook for 5–7 minutes, checking that the chicken is cooked through before adding the sauce. Avoid leaving it in the pan longer than needed at this stage.

Let the sauce reduce

Low heat: Simmer the stock mixture for 10–12 minutes so it can reduce and thicken around the chicken.

Watch the pan: The recipe gives a time and a visual cue; look for a thicker sauce rather than relying on the clock alone.

Keep the vegetables crisp

Early additions: The onion gets about 3 minutes before the red pepper cooks for another 2 minutes, giving both time to soften.

Late additions: Add the snow peas, almonds and spring onions for the final 3 minutes. This keeps the peas and almonds from spending the full cooking time in the pan.

Serving ideas

Rice: Serve the chicken and sauce over rice to make a filling bowl.

Cauliflower rice: Use cauliflower rice as the alternative suggested in the recipe. Add the chicken mixture just before serving so the topping stays distinct.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Prepare the sauce ingredients while the chicken cooks to keep the steps moving.
• Use a large frying pan so the chicken and vegetables have room to cook.
• Add the snow peas, almonds and spring onions only for the final 3 minutes.
• Serve the dish as soon as the sauce has reduced and thickened.

Variations

• Use cashews: Swap in sliced cashews for the almonds.
• Add more vegetables: Increase the snow peas for extra green crunch.
• Choose rice: Serve over cooked rice for a more substantial bowl.
• Try cauliflower rice: Use cauliflower rice as the recipe suggests for an alternative base.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook at a similar pace.
• Adding the sauce too soon: Cook the chicken for 5–7 minutes first, as directed.
• Skipping the reduction: Simmer the sauce for 10–12 minutes so it thickens.
• Adding almonds early: Stir them in with the snow peas for the final 3 minutes.
• Overcooking the snow peas: Keep their time in the pan to the final 3 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan over medium heat until piping hot, adding a small splash of water or stock if the sauce has thickened too much.

Frequently asked questions