Gingered Chicken with Almonds
This ginger chicken with almonds is a 25-minute dinner with high-protein chicken breast, crunchy almonds, sautéed kale and carrots, and a garlic-ginger sauce you'll want to put on everything. It's gluten free if you use tamari or coconut aminos.
Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable weight loss, renewed energy, restored self-confidence, perimenopause and reducing overwhelm, start here
Why This Works
Stir-fry is the friend of weeknight cooking. High heat, short cook time, and it forgives you for chopping unevenly because you were also answering a text about tomorrow's carpool. The protein from the chicken and the almonds keeps you full instead of sending you into a nine o'clock kitchen raid. The kale and carrots give you fiber and nutrients when you're perimenopausal and your blood sugar rebels against every meal you skip or half-ass. Ginger settles digestion. Garlic does its quiet anti-inflammatory work in the background. The Asian flavors in the sauce bring the exotic flavor that tastes like you tried harder than you did.
Ingredients
(see printable recipe card down below)
SERVINGS: 4 | Start to finish: 25 minutes
1-inch piece ginger root (2.5 cm), peeled and grated
2 garlic cloves, minced
1 tbsp (15 ml) soy sauce, tamari, or coconut aminos
1 cup (140 g) almonds, chopped
3 tbsp (45 ml) extra virgin olive oil, divided
1 bunch kale, washed, stems removed, finely chopped
2 carrots, peeled and chopped
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
1 pound (450 g) boneless, skinless chicken breasts, sliced
How to Make This
In a small bowl, combine the ginger, garlic, soy sauce, almonds, and 1 tablespoon of the olive oil. Set aside. This is your sauce, and it's doing more work than most bottled ones twice its price.
In a skillet over medium heat, add 1 tablespoon of the olive oil and heat for 1 minute. Add the kale and carrots with a pinch each of salt and pepper. Stir-fry until softened, about 5 minutes. Transfer to a plate or bowl.
In the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil and heat for 1 minute. Add the chicken and stir-fry until cooked through with no pink remaining, approximately 5 to 7 minutes, longer if needed.
Pour the sauce over the chicken. Stir and cook until fragrant, 2 to 3 minutes, stirring so nothing sticks or burns. Turn off the heat and remove the skillet from the burner.
Plate the kale with the chicken mixture on top.
Know someone who would enjoy this recipe? Send it to her.
Real Talk: Ginger
Ginger has been used for centuries to calm digestion and ease nausea, and research backs up its anti-inflammatory effects, which matters when your joints have started complaining. The almonds aren't just there for crunch either. They're loaded with magnesium and vitamin E, two nutrients perimenopausal women are chronically low on and that support everything from sleep to mood to the hormone chaos nobody warned you about. You're not just feeding yourself, you're quietly fighting back.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, about 3 to 4 minutes, stirring occasionally. The microwave works too if that's the energy you have left, just cover it so the chicken doesn't turn into shoe leather.
Frequently Asked Questions (FAQ’s)
-
Swap in spinach, chard, shredded cabbage, or mustard greens. Reduce the cook time for spinach since it wilts faster than kale and increase the cook time for mustards greens as they are a tougher green.
-
Yes. Thinly sliced pork tenderloin, shrimp or firm tofu both work with this sauce. Adjust cook time accordingly since shrimp and tofu needs less time and pork about the same as chicken.
-
Yes, as long as you use tamari or coconut aminos instead of traditional soy sauce.
Before You Go
If this is something you would add to your meal rotation, you will enjoy The Fierce Weekly Edit. Every Sunday morning, I rebel against beige modern wellness culture that tries to profit from your “lack of discipline” — the exhaustion, the physiology behind your perimenopausal symptoms, and the tips and small shifts that genuinely help along with hormone supporting recipes.
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped, what you added, I love hearing from readers!
And if while you are here you became curious about rebel wellness and reducing overwhelm, the rest of my blog is waiting. Start here.
Melissa
This recipe was adapted from the Blood Sugar Solution Cookbook.
Chicken with Ginger and Almonds
This ginger chicken with almonds is a 25-minute dinner with high-protein chicken breast, crunchy almonds, sautéed kale and carrots, and a garlic-ginger sauce you'll want to put on everything.
Ingredients
- 1-inch piece ginger root (2.5 cm), peeled and grated
- 2 garlic cloves, minced
- 1 tbsp (15 ml) soy sauce, tamari, or coconut aminos
- 1 cup (140 g) almonds, chopped
- 3 tbsp (45 ml) extra virgin olive oil, divided
- 1 bunch kale, washed, stems removed, finely chopped
- 2 carrots, peeled and chopped
- ¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
- 1 pound (450 g) boneless, skinless chicken breasts, sliced
Instructions
- In a small bowl, combine the ginger, garlic, soy sauce, almonds, and 1 tablespoon of the olive oil. Set aside. This is your sauce, and it's doing more work than most bottled ones twice its price.
- In a skillet over medium heat, add 1 tablespoon of the olive oil and heat for 1 minute. Add the kale and carrots with a pinch each of salt and pepper. Stir-fry until softened, about 5 minutes. Transfer to a plate or bowl.
- In the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil and heat for 1 minute. Add the chicken and stir-fry until cooked through with no pink remaining, approximately 5 to 7 minutes, longer if needed.
- Pour the sauce over the chicken. Stir and cook until fragrant, 2 to 3 minutes, stirring so nothing sticks or burns. Turn off the heat and remove the skillet from the burner.
- Plate the kale with the chicken mixture on top.
Notes
Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable weight loss, renewed energy, restored self-confidence, perimenopause and reducing overwhelm, start here (findingmyfierce.com)
Nutrition Info
Fiber (g)
7 gNet carbs
7 gSugar (g)
3 gProtein (g)
33 gFat (g)
32 gNutrition info provided as a courtesy and basic guideline. I do not support calorie counting so calories are not included. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View disclaimer.
