Quick almond chicken is an easy and tasty main course that is ready in minutes and wins everyone over at first bite.
This is not the original Chinese recipe, but a home-style version I’ve been making for years and that I especially love. A dear friend gave it to me a long time ago and I found it again in my recipe notebook that I keep carefully in the kitchen.
It’s one of those preparations that solves lunch or dinner with few ingredients and no complications, but with a really surprising result: the chicken stays tender, the sauce is enveloping and the almonds give that irresistible crunch.
A simple, quick recipe — perfect when you want to put something different on the table… without stress!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 337.39 (Kcal)
- Carbohydrates 13.12 (g) of which sugars 5.39 (g)
- Proteins 36.02 (g)
- Fat 14.26 (g) of which saturated 0.37 (g)of which unsaturated 0.63 (g)
- Fibers 2.51 (g)
- Sodium 609.39 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for quick almond chicken
All the simple ingredients you need to prepare this flavorful main course in just a few minutes.
- 1.1 lb chicken breast (cut into cubes)
- 1 egg white
- potato starch
- 1 clove garlic
- 3.5 oz peeled almonds
- 3 tbsp dry vermouth
- 2 tbsp soy sauce (generous)
- 1 tbsp sugar (level)
- 1 tsp vinegar
- 1 pinch salt
Useful tools for an easy and quick preparation
You only need a few kitchen utensils to get a perfect result without complications.
- 1 Small bowl
- 1 Frying pan
How to make almond chicken step by step
Follow these simple steps to get tender, golden, and flavorful chicken.
1. Cut the chicken breast into not-too-large cubes.
2. Dip the pieces into the lightly beaten egg white, then coat them with potato starch.
3. In a large pan heat a drizzle of oil and add the peeled almonds together with the garlic clove.
Toast them for a few minutes, then remove and set aside.
4. In the same pan cook the chicken for about 4–5 minutes, turning often, until well browned on all sides.
5. Deglaze with the vermouth (or white wine) and let it evaporate.
6. Separately prepare the sauce by mixing soy sauce, sugar, vinegar and a pinch of salt.
7. When the chicken is cooked, add the almonds and the sauce, mix well and let it simmer for a couple of minutes.
8. Serve immediately, piping hot.
Useful tips, variations and storage for almond chicken
For a really good result, the main advice is to not overcook the chicken: just a few minutes in the pan are enough to keep it tender and juicy. If you leave it too long, it risks becoming dry.
Potato starch is important because it makes the chicken slightly creamy on the outside and helps to bind the sauce. If you don’t have it, you can replace it with cornstarch, but avoid regular flour as the result will change.
The almonds should only be lightly toasted, just long enough to brown them: this way they stay crunchy and give that contrast of textures that makes the dish truly special.
Regarding the flavor, you can adjust the sauce to your taste: if you like it sweeter add a pinch more sugar, if you prefer a stronger flavor you can slightly increase the soy sauce.
If you want to try a variation, you can add vegetables like zucchini or bell peppers cut into strips, cooking them before the chicken. Or you can add a handful of scallions for an even more aromatic flavor.
This almond chicken is perfect just made, but it keeps without problems:
store it in the refrigerator, tightly covered, and consume within 1–2 days.
To reheat it, it’s better to use a pan with a splash of water, so the sauce becomes creamy again without drying out.
Frequently asked questions about almond chicken
Helpful answers to the most common doubts to help you make the recipe without mistakes.
Can I use flour instead of potato starch?
Yes, but it’s better to avoid it: the starch (or cornstarch) makes the chicken more tender and creates a creamier texture. With flour the result will be heavier and less delicate.
How to prevent almond chicken from becoming dry?
The secret is to cook it for only a few minutes and not too long. Also, adding the sauce at the end helps keep it moist and well coated.
