Almond Chicken Stir Fry

This almond chicken stir fry is a wholesome, colorful, tasty meal. Serve this over white rice, or try it over cauliflower rice or zucchini noodles.

Preparation Details

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 4

Ingredients

• 1/4 cup almond butter
• 1/4 cup coconut milk
• 1/4 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons soy sauce or coconut aminos
• 1/2 teaspoon freshly ground white pepper
• 1 1/2 teaspoons S riracha
• 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 red bell pepper , seeded and sliced
• 2 shallots, thinly sliced
• 1 zucchini , cut into narrow strips
• 3 garlic cloves, minced
• 1/4 cup chopped fresh cilantro, or to taste
• 2 tablespoons sliced almonds (optional)
• 1 lime, cut into wedges (optional)

Steps

1. Combine almond butter, coconut milk, chicken broth, rice vinegar, lime juice, soy sauce, black pepper, white pepper, and Sriracha in a bowl and stir to blend. Set sauce aside.
2. Pat chicken pieces dry with paper towels, and season lightly with salt and pepper.
3. Heat vegetable oil in a large, nonstick skillet over medium-high heat. Cook chicken in the hot oil until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate and keep warm.
4. In the same skillet, add red bell pepper slices and shallots. Cook and stir continuously, about 3 minutes. Add zucchini strips and cook, stirring, about 1 minute. Add garlic; cook and stir until garlic is fragrant, about 30 seconds.
5. Return chicken to the skillet, add sauce, and stir to combine chicken with the other ingredients. Simmer 2 to 3 minutes.
6. Sprinkle with fresh chopped cilantro and sliced almonds. Serve with lime wedges.