Broccoli Almond Chicken
This quick and easy Broccoli Almond Chicken dish has a rich and creamy almond flavor with a bit of an Asian twist, guaranteed to please the entire family.
Do you think that perhaps I might have a slight problem in the kitchen? It seems like ALL my dishes lately are Asian inspired, in one way or another. Not only that, but most of them appear to include chicken. Hopefully, I’ll snap out of it soon… or not!
In the meantime, here’s a super quick and easy Broccoli Almond Chicken dish, with a bit of an Asian twist or course, that has such a rich and creamy almond flavor, it’s guaranteed to please the entire family!
Not only that, but it’s also loaded with tons of crunchy almonds, and I do mean tons of them. I don’t know about you, but I find that most Oriental restaurants, they tend to be a tad conservative when it comes to adding nuts to their dishes. You’ll be lucky if you get 2 or 3 in your entire plate. Well, not me! I’m more like the over-generous kind…
As for this dish, it’s another one of my inspirations that I don’t think that you could even find it in an actual restaurant, so I guess you’ll have no choice but to make your own, at home, if you want to try it…
As usual when making Asian inspired dishes (I know, I must sound like a broken record!) make sure that you have all your ingredients prepped and ready to go before you even think about cooking anything.
I like to start by making the sauce, that way I know it’s good and ready to go when I need to use it.
To make this one, you’ll need to combine some good chicken broth, almond butter, unseasoned rice vinegar, coconut aminos (or tamari sauce if you’re not paleo and don’t happen to have the coconut sauce handy), sambal oelek, fish sauce and minced garlic together in a large bowl or glass measuring cup. Whisk until all the ingredients are well combined and set aside.
Quite frankly, if you happen to own a stick blender, now would be a good time to take it out: it makes the blending so much easier! Otherwise, a good ole whisk will definitely do the trick.
Once all your ingredients have been prepped, heat some healthy cooking fat or oil in a large wok or skillet set over high heat.
When the pan is nice and hot, add the pieces of chicken and cook them until they turn completely opaque and are cooked all the way through, which will take about 8 minutes.
Since we’re adding the chicken all at once, it might render a little bit more water than you actually care for. If that were the case, don’t panic. Simply drain the excess liquid that’s left in the pan after your chicken is done cooking. Really, it’s all good. We’re not really after brown and crispy here. We want moist and tender! And the “boiling” action will definitely help us achieve that.
Once the chicken is fully cooked, and excess liquids have been drained, add the onions and almonds and sauté them together with the chicken for about 2 minutes, until the onions are softened.
Now in goes the broccoli florets, which you will also want to sauté, but only for about 30 seconds. Broccoli cooks really really fast, so don’t overdo things here, else it will turn brown and mushy on you in no time.
Sauce goes in…
Stir well and continue cooking for about 1 minute, until the broccoli is cooked to your liking and the sauce has thickened.
Remove from heat and serve without delay, with a side of white rice garnished with chopped green onions, if desired.
Broccoli Almond Chicken
- Heat the fat or oil in a large wok or skillet set over high heat. Once hot, add the pieces of chicken and cook until completely opaque and cooked all the way through, about 8 minutes.
- Drain excess liquid from pan if necessary, then add the onions and almonds and sauté for about 2 minutes, until the onions are softened. Add the broccoli and sauté for about 30 seconds, then add the sauce and stir well; continue cooking for about 1 minute, until the broccoli is cooked to your liking and the sauce has thickened.
- Remove from heat and serve with a side of white rice, garnished with chopped green onions, if desired.