Skip To Content

Broccoli Almond Stir-Fry

This sweet and sour Asain stir-fry makes a quick and easy weeknight meal.

Almond Chicken Stir-Fry Sauce

For the Sauce


  • ¼ cup (60 ml) light soy sauce
  • 1 1/2 cups (360 ml) no salt vegetable stock , or chicken broth
  • 2 Tablespoons (16 g) cornstarch
  • 1 Tablespoon (15 ml) cooking sherry
  • 1 date, pitted, or 1 teaspoon honey, optional
  • 1 pinch ground black pepper


  1. To make sauce, place soy sauce, chicken stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase its highest speed.
  3. Blend for 10 seconds or until well blended. Set aside.

For the Stir fry


  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 1 cup (90 g) broccoli florets
  • 1 garlic clove, peeled
  • 1 cup (110 g) medium carrots, grated
  • 1 (120 g) celery stalk, chopped
  • 1 (150 g) large red bell pepper, chopped
  • 5 (100 g) green onion, sliced
  • 1 cup (170 g) mushrooms
  • ¼ cup (50 g) slivered almonds


  1. Stir-fry broccoli florets with olive oil, and cook for approximately 3 minutes.
  2. Add remaining vegetables and almonds and cook until tender.
  3. Pour sauce over stir-fry and cook until thickened.

Chef's Notes

Serve over brown rice or your favorite noodles. To thicken corn starch the liquid needs to come to a boil.

Due to inactivity, your session has timed out and is no longer active.

Reload the page