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Almond Chicken Stir-Fry Sauce

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

Almond Chicken Stir-Fry Sauce

Ingredients

  • 60 ml (¼ cup) light soy sauce
  • 360 ml (1½ cup) low sodium chicken stock
  • 2 Tablespoons cornstarch
  • 1 Tablespoon cooking sherry
  • 1 teaspoon caster sugar
  • white pepper, to taste
  • 2 Tablespoons olive oil
  • 250 g (9 ounces) chicken breast, uncooked, cubed
  • 90 g (1 cup) broccoli, chopped
  • 1 garlic clove, minced
  • 110 g (1 cup) carrots, grated
  • 115 g (1 cup) celery, diced
  • 150 g (1 cup) red pepper, seeded, stemmed, diced
  • 150 g (1 cup) green bell pepper, stemmed, seeded, diced
  • 100 g (1 cup) spring onion, diced
  • 70 g (1 cup) mushrooms, sliced
  • 50 g (½ cup) flaked almonds

Directions

  1. To make sauce, place soya sauce, chicken stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 10 seconds or until well blended. Set aside.
  5. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
  6. Add broccoli and stir-fry for approximately 3 minutes.
  7. Add remaining vegetables and almonds and cook until crisp tender.
  8. Pour sauce over stir-fry and cook until thickened.
  9. Serve over rice.

Notes

Nutrition is based on complete recipe including rice, chicken, vegetables and sauce.

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