Almond Chicken Stir-Fry Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice)
  • Calories:
  • 331
  • Fat:
  • 15 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 843 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 5 g
  • Protein:
  • 29 g
  • Diabetic Exchange:
  • 3-1/2 lean meat, 1 starch, 1 vegetable, 1 fat.


Walnut Chicken Skillet

"I discovered this when looking for a recipe to use in my new wok," recalls Kay Hatfield of Elgin, Illinois.... View this recipe »


 

Stir-Fry Tips

Cut and prepare all the ingredients before you begin to stir-fry, including any sauces that are added at the end... Read more »


Almond Chicken Stir-Fry

Quick Cooking

"Almonds and water chestnuts add crunch to this speedy supper," writes Denis Uhlenhake. "It's great with frozen stir-fry vegetables, too," she says of the family favorite she serves at her Ossian, Iowa home.

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1-1/2 pounds boneless skinless chicken breast, cut into strips
  • 3 tablespoons canola oil
  • 1-1/2 cups cauliflowerets
  • 1-1/2 cups broccoli florets
  • 3/4 cup julienned carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped sweet red pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 cups chicken broth
  • 3 tablespoons soy sauce
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • Hot cooked rice, optional
  • 1/3 to 1/2 cup slivered almonds, toasted

Directions:

In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Sprinkle with almonds. Yield: 6 servings.

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