Chicken, Almond and Vegetable Stir-Fry

Chicken, Almond and Vegetable Stir-Fry
  • Prep Time: 15
  • Total Time: 25
  • Servings: 4-6

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About this Recipe

Cheerful and packed with bright crunchy vegetables. This stir-fry boasts sweet and savoury Asian flavours fused with toasted almonds.


1 tbsp (15 mL) Sesame oil
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into thin strips
1 tbsp (15 mL) Freshly grated ginger root
2 Cloves garlic, minced
2 tbsp (30 mL) Hoisin
2 tbsp (30 mL) Rice vinegar
3 tbsp (45 mL) Soy sauce
2 tsp (10 mL) Chili garlic sauce
1 Onion, sliced
1 Red pepper, sliced
1 Yellow pepper, sliced
1 cup (250 mL) Snow peas
1 Can sliced water chestnuts, cut into matchsticks
.5 cup (125 mL) Slivered almonds, toasted
1 cup (250 mL) Fresh bean sprouts


HEAT sesame oil in a large skillet over medium high. Add chicken and cook 8-10 minutes or until golden brown. Remove from pan and set aside.

MIX together ginger, garlic, hoisin, rice vinegar, soy and chili garlic sauce in a small bowl and set aside.

ADD onions and peppers to the same pan. Stir-fry 2-3 minutes. Add snow peas, water chestnuts, almonds and bean sprouts. Stir-fry 1-2 minutes. Pour in sauce mixture and stir to combine.


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