Cantonese Almond Chicken
A comforting Chinese-American classic reimagined with clean ingredients, rich umami flavor, and a silky almond-kissed sauce. Inspired by the nostalgic style of old-school Cantonese-American restaurants, this dish combines tender chicken, peppers, onions, mushrooms, bean sprouts, and toasted almonds in a gentle savory gravy that’s deeply comforting and beautifully balanced.
Servings 6 portions
Calories 290kcal
Ingredients
- Chicken & Vegetables
- 2 lbs 900 g Boneless chicken thighs or breast, bite-sized
- 2 tbsp Avocado oil
- 1 large Green bell pepper sliced
- 1 large White onion sliced
- 8 oz 225 g Mushrooms, sliced
- 2 cups Fresh bean sprouts
- ½ cup 45 g Sliced almonds, lightly toasted
- 2 cloves Garlic minced
- Sauce
- 2 cups 480 mL Chicken broth
- 2 tbsp Tamari or low-sodium soy sauce
- 1 tbsp Oyster sauce optional but authentic
- 1 tsp Toasted sesame oil
- 1 tsp Rice vinegar
- ½ tsp White pepper
- ½ tsp Sea salt
- ½ tsp Onion powder
- ¼ tsp Ground ginger
- 1 tsp Stevia or allulose balances savoriness gently
- ⅛ tsp xanthan gum
- OR
- 1 tsp glucomannan powder
Instructions
- Toast Almonds
- In a dry skillet over medium heat, toast sliced almonds until lightly golden and fragrant. Remove and set aside.
- Cook the Chicken
- Heat avocado oil in a large wok or deep skillet over medium-high heat.
- Add chicken pieces and cook until lightly golden and nearly cooked through, about 5–6 minutes.
- Remove temporarily from pan.
- Sauté the Vegetables
- In the same skillet, add:
- onions
- green peppers
- mushrooms
- Cook 5–6 minutes until softened but still vibrant.
- Add garlic and cook 30 seconds.
- Build the Sauce
- In a bowl, whisk together:
- chicken broth
- tamari
- oyster sauce
- sesame oil
- rice vinegar
- white pepper
- salt
- onion powder
- ginger
- stevia/allulose
- Pour into skillet.
- Thicken
- Mix arrowroot with cold water to form slurry.
- Slowly whisk into simmering sauce until silky and lightly thickened.
- (If using xanthan gum, sprinkle very lightly while whisking.)
- Finish the Dish
- Return chicken to skillet.
- Fold in:
- bean sprouts
- toasted almonds
- Simmer gently 2–3 minutes until everything is warmed through and coated in glossy sauce.
- 🍽️ Serving Suggestions
- Serve over:
- cauliflower rice
- jasmine rice
- shirataki noodles
- lightly crisped cabbage noodles
- Garnish with:
- green onions
- toasted sesame seeds
- extra almonds
Notes
Nutrition Facts
(Per serving, based on 6 servings)| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Total Fat | ~15 g |
| Total Carbs | ~8 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~6 g |
| Protein | ~29 g |
📦 Storage
- Refrigerate up to 4 days
- Reheats beautifully in skillet
- Add splash of broth if sauce thickens too much
