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Almond Chicken Stir-Fry
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1 cup whole unblanched almonds
1/4 cup vegetable oil
1 pound boneless skinless chicken breasts, cut into cubes
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon ground ginger
1 package (14 ounces) frozen sugar snap peas
Hot cooked pasta or rice
In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add
chicken; stir-fry until lightly browned. In a bowl, combine the cornstarch,
broth, soy sauce, honey and ginger until smooth; add to the chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Stir in the peas; heat through. Serve over pasta.
Yield: 4 servings.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |