Almond Chicken

Chicken with Almonds and Sugar Snap Peas

Almond Snow Pea Chicken

Based on a Weight Watchers’ recipe, this dish was first served in our house when our 17-year old daughter created it for us.

  • 1/4 cup whole or sliced almonds
  • 2 teaspoons Peanut Oil (if you don’t have access to peanut oil, use sesame oil or vegetable oil in that order)

Sauce

  • 3 Tablespoons cooking sherry
  • 2 Tablespoons Tamari (premium soy sauce, contains more soy beans than regular soy sauce), can substitute regular soy sauce if you can’t find Tamari
  • 2 Tablespoons water
  • 2 teaspoons cornstarch
  • 1/2 teaspoon Asian or Indian spice like Garam Masala,  or five spice powder

Stir-fry ingredients

  • 1 pound chicken tenders, cut to bite-sized pieces
  • 2 cups sugar snap peas (can substitute snow peas or green beans, cut to thumb-length pieces)
  • 3 green onions, green tops cut to thumb-length pieces or shorter and white bases discarded
  • 2 garlic cloves, peeled and minced
  • (Optional: 1 medium yellow onion, peeled and cut to bite-sized pieces)

Heat large, non-stick skillet over high heat for 45 seconds.  Pour in 1 teaspoon of the oil and swirl to coat hot pan.  Add the almonds and stir-fry 2 minutes.  Remove the almonds to a paper towel lined plate.

Add the remaining 1 teaspoon of oil to the wok, swirl to coat the pan again, and add the onion, if you are using that optional ingredient.  Stir fry onion for 3 minutes.  Add the chicken and garlic and stir-fry for 4 minutes. Add the peas and green onions and stir fry one more minute.  Add sauce and stir while cooking 2 minutes.  Stir in the cooked almonds, remove from heat and serve immediately, over hot rice.