Almond Chicken

Sheri Zarnick


My Mom loves Almond Chicken from Wing Hong's Dine-in or Take-out. This is a similar substitute for the "real thing" as she would say. This recipe is quick and easy, and less expensive than take out.


★★★★★ 1 vote

5 Min
30 Min


  • 8
    chicken thighs, skinless and boneless
  • 1/4 c
    zesty italian dressing
  • 1 c
    chicken broth
  • 2 c
    fresh green beans, trimmed and halved
  • 1 c
    fresh snow peas
  • 1/2 c
    water chestnuts, sliced and drained
  • 1 bunch
    green onion, sliced
  • 1 c
    minute rice
  • 1/2 c
    sliced almonds

How to Make Almond Chicken


  1. Toss chicken with dressing in resealable plastic bag. Add chicken with dressing, and green onion to a large non stick skillet on medium high heat, cook 4 minutes on each side, or until browned.
  2. Stir in broth, bring to boil. Cover and simmer 10 minutes. Add beans, peas, and water chestnuts. Cook 5 minutes or until chicken is cooked through.
  3. Remove chicken from skillet. Add rice and almonds to skillet. Remove from heat; cover and let stand 5 minutes.
  4. Arrange rice vegetable mixture on a platter and set chicken on top. Serve.

Printable Recipe Card

Show 1 Comment & Review