• 500 gm chicken breasts, boneless & skinless
  • 1 cup broccoli
  • 1/2 cup almonds, thinly sliced
  • 1/2 cup pineapple juice, unsweetened
  • 2 tbsp soy sauce
  • 2 tablespoon vegetable oil
  • 1 tbsp ground ginger
  • 1 tbsp cornstarch
  • 1 tsp brown sugar
  • 1 tsp black pepper
  • Salt according to taste
  • Hot cooked rice


Wash chicken and cut into thin strips. Heat oil in a large nonstick skillet or wok. Place chicken strips in hot oil and stir-fry chicken 5 minutes or until no longer pink. Now add broccoli and almonds. Stir fry for 2-4 minutes. In a small bowl, combine together cornflour, brown sugar and ginger. Then add pineapple juice and soy sauce. Mix until smooth. Pour this batter over the chicken. Bring to a boil and cook for 2 minutes or until sauce is thickened. Almond Chicken Stir Fry is ready now. Serve hot with Steamed rice.