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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

For the Sauce

Ingredients

  • 60 ml (¼ cup) light soy sauce
  • 360 ml (1½ cup) vegetable stock, or chicken stock
  • 16 g (2 Tablespoons) cornstarch
  • 15 ml (1 Tablespoon) cooking sherry
  • 1 date, pitted, or 1 teaspoon honey, optional
  • 1 pinch ground white pepper

Directions

  1. To make sauce, place soy sauce, stock, cornstarch, sherry, dates, 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.

Fro the Stirfry

Ingredients

  • 30 ml (2 Tablespoons) extra virgin olive oil
  • 280 g (1 cup) boneless skinless chicken breasts, diced, optional
  • 90 g (1 cup) broccoli florets
  • 1 garlic clove, chopped
  • 110 g (1 ) medium carrots, grated
  • 120 g (1 ) celery stalk, chopped
  • 150 g (1 ) large red bell pepper, chopped
  • 150 g (1 ) large green bell pepper
  • 100 g (5 ) green onion, sliced
  • 70 g (1 cup) mushrooms
  • 54 g (½ cup) slivered almonds

Directions

  1. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
  2. Add broccoli florets, and stir-fry for approximately 3 minutes.
  3. Add remaining vegetables and almonds and cook until crisp tender.
  4. Pour sauce over stir-fry and cook until thickened.

Chef's Notes

Serve over brown rice or your favorite noodles.

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