Quick Almond Chicken Stir-Fry

One week to pop-up number two. Final prep. The machine is running. Sauce production: another forty jars. Lily updated the labels — version 2.0, cleaner design, with a QR code that links to the Bobby Tran BBQ Instagram. She's thirteen and she's implementing QR codes. When I was thirteen, I was setting off firecrackers in the school bathroom. The generational improvement is staggering. Emma has refined the bao bun recipe one more time — she increased the sugar slightly and added a pinch of baking powder, which makes the buns puffier and more cloud-like. She tested them on Ma, who said, "These are better than last time." From Ma, "better than last time" is a rave review that would take most chefs an entire career to earn. Tyler is in his element at HCC. He's three weeks in and already the favorite student of his diagnostic instructor, a guy named Carlos who's been fixing cars for thirty years. Tyler said, "Carlos reminds me of you, Dad. He teaches by doing, not by talking." I'll take that comparison. I'll take it and put it on the shelf next to the trophies. The October pop-up has a new addition to the team: Ashley. Tyler's girlfriend asked if she could help. She wants to work the drink station — La Croix, water, Vietnamese iced coffee (Emma's recipe, made with condensed milk and strong drip coffee served over ice). Ashley is sweet and willing and it occurs to me that my son's girlfriend is now part of the family business that isn't technically a business. Knee update: stable. The brace helps. Darnell reduced PT to every other week. The pain is manageable — a two on the Darnell Scale during normal activity, a four during long cooks. I can live with a four. I've lived with worse. Made a weeknight dinner for the kids: bo luc lac on the kamado. The shaking beef that never fails. Seared hot, served rare, with watercress and lime-pepper salt. Tyler ate his portion. Emma photographed hers (for the blog) before eating it. Lily timed how fast she could eat hers (2 minutes 14 seconds — she's still speedrunning everything). Ashley had dinner with us and used chopsticks without being asked. She fits. Tyler chose well.

Bo luc lac on the kamado is a special-occasion move — hot fire, good beef, the kind of dinner that stops everyone mid-conversation. But the spirit of that meal, bold Asian flavors served fast and shared around the table with people you love, lives in this Quick Almond Chicken Stir-Fry too. It’s what I reach for on nights when I want that same energy without the full setup, and honestly, it’s the kind of dish you make when someone new is eating with the family for the first time and you want them to feel like they belong.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, sliced thin against the grain
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1/4 cup low-sodium chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 cup sliced almonds, toasted
3 green onions, sliced on a bias
Cooked white rice, for serving

Instructions

Marinate the chicken. In a medium bowl, toss the sliced chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let sit for 10 minutes while you prep the vegetables.
Make the sauce. Whisk together the remaining 2 tablespoons soy sauce, chicken broth, oyster sauce, remaining 1 tablespoon cornstarch, and sesame oil in a small bowl. Set aside.
Sear the chicken. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add chicken in a single layer and cook undisturbed for 2 minutes, then stir-fry until cooked through, about 2–3 minutes more. Transfer to a plate.
Cook the vegetables. Add the remaining tablespoon of oil to the pan. Add garlic and ginger and stir-fry 30 seconds until fragrant. Add broccoli and bell pepper and cook 3 minutes, tossing frequently. Add snap peas and cook 1 minute more — vegetables should be crisp-tender.
Combine and sauce. Return the chicken to the pan. Pour the sauce over everything and toss to coat. Cook 1–2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Finish and serve. Remove from heat. Top with toasted almonds and sliced green onions. Serve immediately over white rice.

Nutrition (per serving)

Quick Almond Chicken Stir-Fry — The Weeknight Dish That Brought Ashley to the Table