Name: Kung Pao-Style Almond Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600 g (1.3 lb) boneless skinless chicken thighs or breast, sliced into 1 cm / 1/2" strips; 1/4 cup cornstarch; 3 tbsp neutral oil (plus 1 tsp extra if needed), divided; 1 cup raw almonds; 1 red bell pepper, cut into 2 cm / 3/4" pieces; 2 cups broccoli florets; 3 garlic cloves, finely chopped (pantry staple); 1 tbsp fresh ginger, finely chopped (pantry staple); 4 scallions (green onion), cut into 4 cm / 1.5" lengths; 1/3 cup low-sodium soy sauce; 2 tbsp oyster sauce; 2 tbsp rice vinegar (or white vinegar); 2 tbsp brown sugar (or honey); 1 tbsp toasted sesame oil; 1/2 cup water; 1 tsp cornstarch; 1/2 tsp crushed red pepper flakes (optional, pantry staple); Black pepper (pantry staple)

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