Spanish Almond Chicken and Green Pepper Stir-Fry

Name: Spanish Almond Chicken and Green Pepper Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1¼ lb (560 g) boneless, skinless chicken breast, patted dry, cut into ¾-inch (2 cm) chunks; ¾ cup (100 g) sliced almonds; 3 green bell peppers, seeded, cored, cut into 1-inch (2.5 cm) pieces; 4 garlic cloves, minced; ⅓ cup (80 ml) dry sherry; 3 tbsp (45 ml) extra-virgin olive oil; kosher salt; freshly ground black pepper; ½ tsp (2 g) Spanish smoked paprika; ¼ tsp (½ g) red pepper flakes (optional); ½ cup (120 ml) unsalted chicken broth; 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A vibrant, quick stir-fry with tender chicken breast, crisp green peppers, and toasted sliced almonds, finished with sherry and garlic for a Spanish-style finish. Ready in 30 minutes.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 4 servings

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Steps

Before you start

Pat chicken dry before slicing so it browns properly
Slice all vegetables and measure sherry before you start cooking
Have all ingredients prepped and within arm's reach—stir-frying moves fast

1
Toast the almonds
- Place the sliced almonds in a large (12-inch / 30 cm) skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and light golden.
- Transfer to a small bowl and set aside.
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Ready when: Almonds are light golden and fragrant
Tip: Watch carefully—almonds burn quickly. Stir constantly to toast evenly.
2
Cook the chickenOven 165°F / 75°C
- Add 1½ tablespoons (22 ml) of olive oil to the same skillet and heat over medium-high.
- When oil shimmers, add the chicken chunks in a single layer.
- Let them sit undisturbed for 2 minutes to brown, then stir and cook another 3–4 minutes until the outside is opaque and the internal temperature reaches 165°F (74°C).
- Season with salt and pepper.
- Remove to a plate.
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Ready when: Chicken internal temperature reaches 165°F (74°C), exterior is opaque
Tip: Don't move the chicken too early—let it brown on the first side for deeper flavor. Use a meat thermometer to avoid overcooking.
3
Sauté the aromatics
- Add the remaining 1½ tablespoons (22 ml) olive oil to the pan.
- When hot, add the minced garlic and cook over medium-high heat for 30 seconds, stirring constantly, until fragrant but not browned.
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Ready when: Garlic is fragrant and barely beginning to color
Tip: Keep the heat high and don't leave garlic unattended—it can burn quickly and turn bitter.
4
Cook the peppers
- Add the green bell pepper pieces to the pan and stir-fry over medium-high heat for 4–5 minutes, stirring occasionally, until they're bright green and just beginning to soften but still have a slight bite.
- Stir in the smoked paprika and red pepper flakes.
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Ready when: Peppers are bright green, tender-crisp, and paprika coats the vegetables
Tip: Don't overcook the peppers—they should stay bright and slightly firm for the best texture and color.
5
Deglaze and finish
- Pour the sherry into the pan carefully (it may splutter).
- Scrape the bottom with a wooden spoon to release any browned bits.
- Add the chicken broth and lemon juice.
- Return the cooked chicken to the pan and stir to combine.
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Ready when: Liquid is combined and chicken is distributed throughout the pan
Tip: Deglazing adds deep, complex flavor—don't skip scraping the pan bottom.
6
Simmer briefly
- Bring the sauce to a gentle simmer over medium heat and cook for 2 minutes, stirring occasionally, until the sauce has reduced slightly and the flavors meld.
- The chicken should be heated through.
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Ready when: Sauce is glossy and slightly reduced, chicken is hot throughout
Tip: Keep heat moderate so the sauce gently reduces without evaporating too quickly.
7
Finish with almonds
- Stir in the toasted almonds.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately over rice or with crusty bread to soak up the sauce.
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Ready when: Almonds are distributed evenly and taste is balanced
Tip: Add almonds just before serving so they stay crisp and don't soften in the sauce.

Good to know

Tips

Pat the raw chicken very dry before slicing and cooking—any excess moisture will steam instead of browning. For the best golden crust, ensure the skillet is hot enough that the oil shimmers when the chicken hits the pan.
This dish is designed for speed, so mise en place (prep everything before cooking) is essential. Once you start, there's no time to chop—it all happens in about 12 minutes of cooking.
Serve this stir-fry immediately over fluffy white rice, saffron rice, or with warmed crusty bread to soak up the sherry-broth sauce. A simple green salad on the side complements the richness of the almonds.
For a deeper Spanish flavor, add a pinch of saffron threads (soaked in warm broth) or swap the broth for a splash of dry white wine and a cube of chicken bouillon. A handful of fresh parsley stirred in at the end also brightens the dish.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth if the sauce has thickened. Do not freeze, as the almonds and peppers don't refreeze well.

Substitutions

dry sherry → dry white wine or dry vermouth. Use the same amount for similar acidity and depth; dry white wine will be slightly lighter in flavor.
sliced almonds → toasted pine nuts or sliced hazelnuts. Use the same amount; pine nuts are milder and more luxurious, hazelnuts are earthier.
green bell peppers → red bell peppers or a mix of red and green. Red peppers are sweeter; use the same amount. The dish will be slightly sweeter but equally delicious.
Spanish smoked paprika → regular paprika or chili powder. Use the same amount; smoked paprika adds depth, but regular paprika or mild chili powder works fine.