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Chinese Stir-fried Chicken with Green Beans and Almonds

Updated on November 28, 2012

Stir-fried Chicken with Green Beans and Almonds

Chicken with Almonds and Green Beans
Chicken with Almonds and Green Beans
Fresh Green Beans
Fresh Green Beans
Blanched Almonds
Blanched Almonds
Red Bell Peppers
Red Bell Peppers
Ginger Root
Ginger Root

Chinese Cooking

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Stir-fried Chicken with Green Beans and Almonds


Chicken and pork are the two most popular meats that are used in Chinese cooking. In the countryside, every family raises a few chickens for eggs and for meat. Often, several families raise a pig together feeding it scraps from their table.


This recipe for stir-fried chicken with almonds includes fresh green beans, red bell pepper and water chestnuts. However, you could use snow peas in place of the green beans or even asparagus in season.


The sauce is made with both black and thin soy sauce and a full tablespoon of sesame seed oil. It also has a touch of sugar to bring out the natural sweetness in the green beans and the peppers and it is finished by sprinkling it with toasted almonds.


If you enjoy chicken stir-fries and if you like almonds, I strongly suggest that you give this recipe a try.




Preparation Time:

30 Minutes

Cooking Time:

30 Minutes



1/3 Cup of Blanched Almonds

1 Cup of Oil for deep frying the Almonds


2 Slices of Ginger Root (the size of a quarter)

1 Large Garlic Clove (crushed and peeled)

2 Scallions (cut into pea sized pieces including the green part)

½ Cup Water Chestnuts (quartered)

½ Red Bell Pepper (cut into ½ inch squares)

4 Oz. of Fresh Green Beans (break off the ends and cut them in half lengthwise so that the pieces are about three inches long)

Blanch the beans for 60 seconds, Plunge them into cold water to set the color and to keep them crisp.


Chicken Mixture:

1 ½ Whole Boneless, Skinless Chicken Breasts (cut into ½ inch cubes)

¼ Teaspoon Salt

¼ Teaspoon Sugar

½ Egg White

1 Teaspoon Cornstarch

Mix the ingredients together in a bowl.


Sauce Mixture:

4 Tablespoons Thin Soy Sauce

2 Teaspoons Black Soy Sauce

2 Tablespoon Dry White Wine

1 Teaspoon Sugar

1 Teaspoon Cornstarch

1 Tablespoon Sesame Seed Oil


Cooking Instructions:

  1. Heat the oil in a large cast iron frying pan or a wok and frtoast the blanched almonds until they are golden brown but not burnt. Remove them with a slotted spoon and drain them on paper towels.
  2. Reheat the oil and add the chicken mixture stirring with a slotted spoon to separate the pieces.
  3. When they turn white, remove them with a slotted spoon to a separate dish.
  4. Remove all but one or two spoonfuls of the oil and add the ginger and garlic. Brown them slightly and then discard them.
  5. Add the green beans, red pepper chunks, scallions and the water chestnuts and stir-fry for for one additional minute.
  6. Return the chicken pieces to the pan and stir in the sauce mixture.
  7. Mix well and stir-fry for another minute.
  8. Place everything on a serving platter and top with the toasted almonds

Serve hot with steamed rice.


Beef Green Bean Stir-fry

How to Make Perfect Rice in a Rice Cooker


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