Chicken Almond Stir Fry

By Dr Ernst
February 2, 2018

Here’s a creative Asian dish that tastes great, provides a range of nutrients and makes you look and feel like a gourmet in the kitchen!


For stir fry

  • 3 TBSP coconut oil
  • 3 cups broccoli
  • 1 cup mushrooms, sliced
  • 3 celery stalks, chopped
  • 1 cup snap peas
  • 1/2 cup water chestnuts
  • 3 scallions, chopped
  • 2 tsp Asian sesame oil
  • 1 cup lightly toasted almonds

For marinade

  • 3 TBSP Bragg’s liquid aminos
  • 1/4 cup coconut milk, full fat, sugar-free
  • 1/4 tsp pepper
  • 3 cloves garlic, minced
  • 2 TBSP fresh ginger, minced
  • 1 TBSP extra-virgin olive oil
  • 2 pounds chicken breast, cut into 1/2 inch strips or squares


Let chicken soak in marinade for at least 15 minutes.

Heat wok or large skillet. Add 1 TBSP of coconut oil. Stir-fry the broccoli over medium heat for 3-4 minutes.

Remove from pan and set aside. Add remaining coconut oil and stir-fry mushrooms, celery, and snap peas for 2-3 minutes. Remove and set aside.

Remove chicken from marinade and add chicken only to the wok, add 2 tsp sesame oil and stir-fry the chicken until white throughout, about 5 minutes.

Add remaining vegetables, chestnuts, scallions and almonds and mix well.

Remove from heat and serve. Should serve 4.

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