The Chicken Strips with Almonds and Soy Sauce are simply delicious and easy to make. They can also become a complete dish if you serve them with some delicious plain basmati rice: the classic oriental-style almond chicken. However, I do not add any thickener to create the sauce, but if you like, you can always add half a teaspoon of corn starch along with the soy sauce. They are delicious not only right out of the pan but also cold, perfect for serving on very hot days. The garlic clove that I rub over the entire surface of the pan can be skipped if it’s not to your liking, but I assure you it adds a great flavor. In any case, if you are intolerant or allergic, avoid it carefully.
I made a short video of the process, which you can watch on the pages of Facebook Instagram and Pinterest
If you like meat strips in general, don’t miss the following recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.54 lbs thinly sliced chicken breast
- 2 large carrots
- 2 large stalks of celery
- 4 tbsp extra virgin olive oil
- 2.82 oz sliced almonds
- 4 tbsp low-sodium soy sauce
- 1 clove garlic
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
How to Prepare Chicken Strips with Almonds and Soy Sauce
To prepare the Chicken Strips with Almonds and Soy Sauce, organize your workspace as usual with all necessary tools and pre-measured ingredients.
This way, you’ll have everything at hand, making your work easier and faster.
Stack the chicken breast slices and use a sharp knife to cut them into strips about 0.8 inches wide.
Peel the carrots, wash the celery, and cut both into thin strips a few millimeters thick.
Peel the garlic clove, rub it across the entire surface of the non-stick pan, add the extra virgin olive oil, and heat it up.
Add the carrots, celery, and sauté for about one or two minutes, then add the chicken strips.
Cook for about 20 minutes, keeping the heat medium-high to avoid boiling the meat, until the chicken is well browned.
Five minutes before turning off the heat, add the SOY SAUCE, the low-sodium one, the sliced almonds, and mix well.
Serve your Chicken Strips with Almonds and Soy Sauce hot, accompanied with plain Basmati rice.
Tips, Variations, and Storage
The chicken strips with almonds keep well in the refrigerator for two or three days, but only in glass and ceramic containers with an airtight seal.
You can then reheat them in the microwave or in a bain-marie.
They can also be frozen to keep them longer, then consumed as needed.
If you don’t like soy sauce, even this low-sodium version, you can always add just regular salt.
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