A better-than-takeaway stir-fry you’ll cook on repeat

If you love a fast, colourful dinner packed with flavour, crunch and glossy sauce… this Chinese Chicken with Roasted Almonds is your new weeknight hero. Tender velvety chicken, loads of fresh veggies and that addictive roasted-almond crunch – this dish tastes like it came straight from your favourite Chinese restaurant, only fresher, faster and healthier.

Chinese chicken with roasted almonds in a glossy savoury sauce, served with vegetables in a bowl on a white timber surface, with chopsticks, a napkin and a glass of water.

This is the kind of recipe I rely on when the fridge is looking a little sparse or I need dinner on the table in under 30 minutes. Everything cooks in one wok, the sauce is punchy and silky, and you can swap in whatever vegetables you’ve got hanging around. It’s a no-brainer dinner winner that feels fresh without any fuss. The chicken stays juicy, the almonds add the perfect crunch, and the whole thing tastes like something you’d happily order from your favourite Chinese takeaway. It’s quick, adaptable and always hits the spot.

Why you’ll love this Chinese chicken with roasted almonds

Tender, velvety chicken thanks to a quick marinade (your secret weapon).
Better than takeaway – fresher, cheaper and done in 30 minutes.
Crunchy roasted almonds for texture and flavour.
Flexible & budget-friendly – swap the veggies for whatever you already have.
Meal-prep friendly and perfect for lunches.

What to Serve with the Chinese chicken?

When it comes to serving this Chinese chicken, you’ve got loads of tasty options. Steamed jasmine rice is always the classic – simple, fluffy and perfect for soaking up all that glossy sauce. If you’ve got leftovers kicking around, fried rice is a brilliant match and makes the whole meal feel a bit more special. You could also serve with Garlic Butter Rice for something different. Rice noodles are another favourite of mine; just toss them straight through the stir-fry for something a little heartier. And if you’re keeping things on the lighter side, cauliflower rice works beautifully too while still letting the flavours shine.

“Overhead view of Chinese chicken stir-fry ingredients on a white timber surface, including diced raw chicken, chopped broccoli, capsicum, carrots, spring onions, garlic, oil and a bowl of sauce

stir-frying chicken pieces in a seasoned wok.

Veggies that work beautifully

Feel free to raid the veggie crisper for this one – the recipe is super forgiving and anything stir-fry friendly will slot right in. Snow peas add crunch, zucchini cooks down beautifully, mushrooms bring that savoury hit, and green beans or baby corn give great texture. Bok choy and cabbage are always winners too, especially if you want to bulk it out with extra greens. Mix and match whatever you’ve got — it all works.

Tips for the best results

Don’t skip the velveting step! The bi-carb is the secret to soft, restaurant-style chicken.
Cook the chicken in two batches so it sears instead of steams.
Prep everything first. Stir-fries move fast, have veggies chopped and sauce ready.
Keep the almonds whole and roasted for the best crunch and nutty flavour and add them at the end!
Stir the cornflour slurry before adding to loosen the cornflour that settles at the bottom.

Chinese chicken with roasted almonds

Storage

Store any leftovers in an airtight container in the fridge for up to three days, and reheat in the microwave or gently in a pan, adding a splash of water if the sauce thickens. The cooked chicken and sauce also freeze well for up to two months, though the veggies may soften slightly once thawed, which is completely normal and nothing to worry about.

Craving glossy sauce, tender chicken and that almond crunch? Your new weeknight hero starts right here. Chinese chicken with roasted almonds is a fast, flavour-packed, incredibly adaptable recipe, and delivers that classic Chinese takeaway vibe without leaving home. One of those dishes you’ll cook once and instantly add to the weekly rotation.

More Chinese recipes you may also enjoy

Satay Chicken Stir Fry (Using Jimmy’s Sate Sauce)
Sweet and Sour Pork (Just like a Restaurant)
Chicken & Ham Spring Roll (Cheats Restaurant Style)
Crispy Lemon Honey Chicken with Broccoli
Satay Chicken Noodles

Equipment

Wok or large frying pan

Ingredients

VELVETED CHICKEN

2 large chicken breast fillets, cut into bite size pieces (approximately 600g)
1 tablespoon water
¾ teaspoon bi-carb soda (not baking powder)
1 teaspoon chicken stock powder
1 teaspoon vegetable oil
¼ teaspoon ground white pepper

STIR-FRY

¼ cup vegetable or canola oil (divided)
2cm piece fresh ginger, cut into thin slices
1 onion, cut into large cubes
1 carrot, halved lengthways and sliced on the diagonal
1 small head broccoli, cut into small florets
½ red or green capsicum, cut into bite size pieces
2 spring onions, cut into 4cm lengths (optional)
⅓ cup oven roasted whole almonds (see tips below)
1 teaspoon sesame oil

SAUCE

1 teaspoon caster sugar
1 tablespoon Chinese cooking wine
2 tablespoons soy sauce
¼ cup oyster sauce
¾ cup prepared chicken stock
Pinch ground white pepper

CORNFLOUR SLURRY

1 tablespoon cornflour
2 tablespoons water

Instructions

VELVETED CHICKEN

Place chicken into a bowl with bi-carb soda, water, chicken stock powder, oil and pepper. Using your hands, mix well to combine. Set aside.

MAKE THE SAUCE

To make the sauce, combine all ingredients in a jug or small bowl and set aside.

CORNFLOUR SLURRY

Combine cornflour and water in a small bowl. Set aside.

STIR FRY

Heat a wok or large frying pan over high heat until hot. Add 1 tablespoon of the oil and swirl to coat pan. Add half the chicken and stir-fry for 3-4 minutes or until lightly golden and nearly cooked through. Remove chicken and set aside. Repeat process with a further 1 tablespoon of oil and remaining chicken. Set aside.
Heat the remaining oil in the wok, add ginger, onion, carrot and capsicum, stir-fry for 2 minutes. Add the broccoli and spring onions (if using), stir-fry a further 2 -3 minutes, adding a splash of water if required. Return all chicken to the wok and toss well to combine.
Add the sauce and toss for a further 2 minutes. Pour in the cornflour slurry (give it a quick stir beforehand to loosen) and allow it to come to the boil and the sauce has thickened. Stir through the almonds and sesame oil. Remove from heat and serve with steamed rice 😀

Notes

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
SHAOXING WINE (AKA CHINESE COOKING WINE)
Shaoxing wine is now widely available in the Asian aisle of most major supermarkets like Coles and Woolworths, as well as in Asian grocers. If you can’t find it, a good substitute is dry sherry, which offers a similar flavour profile in stir-fries and sauces..
ROASTED WHOLE ALMONDS
You can use oven roasted almonds from the supermarket (quicker and easier), or simply roast raw ones if thats what you have. To roast raw almonds, spread them on a baking tray and cook in a 180°C oven for 5–6 minutes, or until they smell toasty and are lightly golden in colour.
If you prefer blanched almonds, roast them the same way, or toast them in a dry frying pan, stirring often. The oven method gives the most even colour and the best result.

Hello! I'm Kate.