Toasted Almond Stir-Fry

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

When you know those crunchy nuts on your fast-fix stir-fry have the power of reducing “bad” cholesterol and they’re calcium loaded – dinners appeal soars even more.


1/2 - 1 cup (250 mL) almonds, whole, unblanched
2 pinch cinnamon
2 pinch cumin
1 lb (0.5 kg) chicken strips
3 boneless, skinless chicken breast(s)
6 boneless, skinless chicken thighs
1 yellow or orange pepper
4 baby bok choy
4 green onion(s)
1/4 cup (60 mL) teriyaki sauce
1/4 cup (60 mL) soy sauce
1 tbsp (15 mL) cornstarch
3/4 cups (175 mL) orange juice
2 cloves garlic, minced
1/2 - 1 tsp (5 mL) hot red chili pepper flakes
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) canola oil


1 Toast almonds by putting in a large wide heavy-bottomed frying pan. (It will later be used for the stir-fry.) Place over medium heat and stir often until fragrant and just starting to brown, 7 to 10 minutes.Turn onto a plate. Sprinkle with cinnamon or cumin and toss.
2 Prepare all ingredients before starting to stir-fry. Slice chicken, if necessary, into bite-sized 1/2 inch wide (1 cm) strips. Slice peppers into thin bite-sized strips. Trim bok choy, then slice in half. Rinse outer leaves to remove any grit. Then slice large pieces crosswise. Thinly slice the white part of the green onion and thickly slice the green portion. Stir teriyaki sauce with cornstarch until dissolved. Add the orange juice, garlic, hot pepper flakes and sesame oil.
3 When ready to cook, heat oil in the frying pan over medium heat. Add chicken and stir-fry just until golden all over, from 3 to 4 minutes. Add the peppers and green onions and stir-fry for 2 minutes. Pour in the teriyaki mixture and stir constantly for 3 minutes. Add boy choy and continue stir-frying until it is cooked as you like, about 3 more minutes. Mix in half the almonds and spoon over rice. Then scatter with remaining almonds.