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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.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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