Pieces of chicken thighs, different kinds of vegetables, and crunchy almonds are stir-fried in a tasty sauce to make this almond chicken. A remake of the take out favorite that tastes even better than what you’d get at a restaurant!.
Chicken fried rice, beef and broccoli, pork fried rice, and this easy almond chicken stir fry are some of my family’s favorite Asian dishes that I love to make at home.
Whenever I call for take out, I have to get an order of the almond chicken. I love the combination of fresh veggies and chicken with the flavor of almonds. This dish is pretty simple to make at home, and you can easily change it to suit your tastes.
You can make a meal with this dish by adding my homemade eggrolls or some delicious potstickers. Don’t forget the sweet and sour sauce when you make these finger food favorites!
To make this recipe, you will need vegetable oil, onion, zucchini, mushrooms, green bell pepper, chicken thighs, garlic, ginger, almonds, salt and black pepper. The sauce consists of chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and corn starch.
Have you ever found yourself staring at a Chinese restaurant menu, wondering what exactly almond chicken is? Well, you’re not alone! As someone who’s been cooking Asian-inspired dishes for years, I’ve noticed this delightful dish often flies under the radar despite being a true American Chinese classic. Let’s dive into everything you need to know about almond chicken – from its fascinating origins to how you can make it at home tonight!
The Basics: What Is Almond Chicken?
A common American Chinese dish called “almond chicken” is chicken that has been stir-fried or deep-fried and then topped with almonds. But here’s the thing: “almond chicken” might mean very different things depending on where you are in the US.
At its heart, almond chicken is a beautiful mix of Chinese cooking methods and American tastes and ingredients. The thing they have in common is that chicken and almonds go well together in terms of taste and texture.
Regional Variations: One Name, Many Dishes
The Midwestern Classic: Almond Boneless Chicken (ABC)
If you’re in Michigan or parts of Ohio, almond chicken likely means Almond Boneless Chicken (sometimes called “war sui gai”). This regional specialty features:
- Deep-fried chicken (often fried twice for extra crispiness)
- A rich mushroom gravy sauce
- Sliced almonds as garnish
- Typically served on a bed of iceberg lettuce
This version is strongly associated with Detroit, though some sources suggest it might have originated in Columbus, Ohio Either way, it’s become a cult favorite in the Midwest and parts of Eastern Canada
The West Coast Stir-Fry
Head west, and almond chicken transforms into something lighter:
- Stir-fried chicken pieces (often diced or sliced)
- Mixed vegetables like celery, water chestnuts, and mushrooms
- A light, savory sauce with soy or oyster sauce
- Toasted slivered almonds
This version relies more on quick cooking methods and fresh vegetables, resulting in a lighter dish that still delivers on flavor.
The History: Where Did Almond Chicken Come From?
Like many American Chinese dishes, the exact origins of almond chicken are a bit murky. What we do know is that it was likely developed by Chinese immigrants from Guangdong who adapted their traditional recipes to suit American tastes and available ingredients.
Shiu Wong Chan’s “Chinese Cook Book” from 1917 has one of the oldest known recipes for this dish. It is a stir-fried version with celery, onions, mushrooms, water chestnuts, and “Chinese gravy.”
The almond boneless chicken from the Midwest used to be served at chop suey restaurants. It probably came about because people in the area liked creamy sauces and milder flavors.
Why We Love Almond Chicken: The Appeal Explained
There’s something universally appealing about almond chicken that has kept it on menus for over a century:
- Textural Contrast: The crunch of almonds against tender chicken creates a satisfying mouthfeel
- Balanced Flavors: Whether creamy or savory, the sauces complement rather than overwhelm
- Comfort Factor: It’s familiar enough to be comforting yet interesting enough to feel special
- Versatility: Works as a complete meal over rice or as part of a larger spread
How to Make Almond Chicken at Home
I’ve experimented with various almond chicken recipes over the years, and this stir-fry version has become my family’s favorite weeknight meal. It’s quicker and lighter than the deep-fried version but still packs amazing flavor!
Ingredients You’ll Need:
- 1¼ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup onion, diced
- 1 cup zucchini, quartered lengthwise and sliced
- 1 cup mushrooms, sliced
- ¾ cup green bell pepper, diced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ½ cup blanched almonds (whole, halved, sliced, or slivered)
- 5 teaspoons vegetable oil (divided)
- Salt and pepper to taste
For the sauce:
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1½ tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons cornstarch
Step-by-Step Instructions:
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Heat 2 teaspoons of oil in a large pan over medium-high heat. Add the onions and cook for 4 minutes until softened.
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Add the zucchini, mushrooms, and green bell pepper to the pan. Cook for 5 minutes or until vegetables are tender. Season with salt and pepper. Remove the vegetables from the pan and set aside.
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Wipe the pan clean, then add the remaining 3 teaspoons of oil. Add the chicken pieces in a single layer, season with salt and pepper, and cook for 3-4 minutes per side until golden brown and cooked through.
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Add the garlic and ginger and cook for 30 seconds, then add the vegetable mixture back to the pan.
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In a small bowl, whisk together all the sauce ingredients until well combined.
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Pour the sauce over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce thickens.
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Stir in the almonds, then serve over steamed rice.
Tips for Perfect Almond Chicken Every Time
- Cut chicken uniformly: Ensure all pieces are similar in size so they cook evenly
- Toast your almonds: For maximum flavor, lightly toast your almonds in a dry skillet before adding
- Don’t overcrowd the pan: Cook in batches if needed to get a nice sear on the chicken
- Prep ahead: This dish comes together quickly once cooking starts, so have everything chopped and ready
- Sauce consistency: If your sauce gets too thick, add a splash of chicken broth; if too thin, simmer a bit longer
Variations to Try
One thing I love about almond chicken is how adaptable it is! Here are some variations we enjoy at home:
Switch Up the Protein
- Use chicken breast instead of thighs for a leaner option
- Try thinly sliced steak for a beef version
- Shrimp works beautifully with the almond flavor
- Tofu makes a great vegetarian alternative
Play with the Veggies
- Broccoli adds nice color and nutrition
- Snow peas provide sweetness and crunch
- Bok choy brings a mild, cabbage-like flavor
- Carrots add color and natural sweetness
Try Different Nuts
While almonds are traditional, cashews or peanuts can offer a delicious twist on the classic.
Frequently Asked Questions About Almond Chicken
Is almond chicken healthy?
It can be! The stir-fried version is generally healthier than the deep-fried Midwestern style. To make it even healthier, use chicken breast, load up on vegetables, and control the amount of oil and sugar in your sauce.
What sides go well with almond chicken?
Steamed rice is the classic pairing, but fried rice, steamed vegetables, or egg rolls also complement almond chicken beautifully.
How do I store leftover almond chicken?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
What’s the difference between General Tso’s chicken and almond chicken?
While both are Chinese-American dishes, General Tso’s chicken is typically deep-fried and coated in a spicy-sweet sauce, while almond chicken features a milder, creamy or savory sauce with almonds as the star ingredient.
Final Thoughts
Almond chicken might not be the most famous Chinese-American dish, but it definitely deserves a spot in your cooking repertoire. Whether you prefer the creamy gravy version from the Midwest or the lighter stir-fry style from the West Coast, there’s something uniquely satisfying about the combination of tender chicken, flavorful sauce, and crunchy almonds.
Next time you’re looking for a crowd-pleasing dinner that comes together quickly, give almond chicken a try. I think you’ll be surprised at just how delicious and versatile this classic dish can be!
Tips For The Perfect Stir Fry
- That way, everything cooks at the same speed. Cut your chicken into pieces of about the same size.
- Almond chicken stays fresh for up to 4 days in the fridge in a container that doesn’t let air in. This makes it great for meal planning. You can heat the stir-fry again in the microwave or over low heat on the stove.
- You can find hoisin sauce, a sweet and sour sauce that goes with Asian foods, in the Asian foods section of most grocery stores.
- For a full meal, put your almond chicken on top of steamed rice.
You can use any type of almonds that you have on hand. Almonds that have been blanched and cut in half or whole are what most Chinese restaurants use. If it’s easier for you, you can also use orange or sliced almonds.
Salt and pepper the chicken a lot, then sear it in a hot pan with oil that doesn’t have a strong flavor until the meat is golden brown and cooked all the way through. Be careful not to overcrowd your pan; if you add too much meat at once, the chicken will steam and will not get that desirable golden brown crust. I typically cook my meat in batches for the best results.
Almond chicken is a stir fry made with sautéed chicken, vegetables and almonds in a savory sauce. It typically contains flavorings such as garlic and soy sauce.
How Do You Make Almond Chicken?
Start by cooking mushrooms, zucchini, onions and bell peppers in a pan until they’re just tender. Remove the veggies from the pan, then add the chicken in a single layer. While the chicken is cooking, whisk together the ingredients for the sauce in a bowl. Return the vegetables to the pan with the chicken, then pour the sauce over the top. Simmer until the sauce has just thickened. Stir in the almonds, then serve and enjoy.
