Almond Chicken Stir Fry

Name: Almond Chicken Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Thai, Fusion
Ingredients: 0.25 cup Almond Butter; 1.25 lb Boneless Chicken Thigh; 0.25 cup Chicken Broth; 0.25 cup Coconut Milk; 0.25 cup Fresh Cilantro; 3 whole Garlic; 2 tbsp Lime Juice; 1 whole Red Bell Pepper; 2 tbsp Rice Vinegar; 1 pinch Salt & Pepper; 2 whole Shallot; 2 tbsp Sliced Almonds; 2 tbsp Soy Sauce; 1.5 tsp Sriracha; 2 tbsp Vegetable Oil; 0.25 tsp White Pepper; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Thai 🇹🇭Fusion High-Protein 💪Low-Carb Sugar-Free Gluten-Free Halal 🕌Comfort-Food

Almond Chicken Stir Fry pairs tender chicken thighs with vibrant bell pepper, zucchini, and shallots in a nutty almond–coconut sauce brightened with lime and rice vinegar. A touch of sriracha adds gentle heat while cilantro and sliced almonds bring freshness and crunch. Serve it hot over white rice, cauliflower rice, or zucchini noodles for a satisfying weeknight dinner.

Prep20 mins
Cook15 mins
Serves4
DifficultyEasy

1

In a bowl, mix together almond butter, coconut milk, chicken broth, rice vinegar, lime juice, soy sauce, black pepper, white pepper, and Sriracha until smooth. Set the sauce aside.
2

Pat the chicken pieces dry with paper towels, then season them lightly with salt and pepper.
3

Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook the chicken in the hot oil until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate and keep it warm.
4

In the same skillet, add the red bell pepper slices and shallots. Cook, stirring continuously, about 3 minutes. Add the zucchini strips and cook, stirring, about 1 minute. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
5

Return the chicken to the skillet, pour in the sauce, and stir to combine the chicken with the other ingredients. Simmer for 2 to 3 minutes.
6

Sprinkle with fresh chopped cilantro and sliced almonds. Serve with lime wedges.