Printable | Taste of Home

Almond Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice, optional

In a large nonstick skillet or wok, stir-fry chicken and almonds in
hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and

Printed from tasteofhome.com Jul 25, 2008

-----------------------Fold------------------------

Almond Chicken Stir-Fry cont.

cook for 4 minutes or until vegetables are tender and chicken is no
longer pink. In a small bowl, combine the cornstarch, brown sugar
and ginger. Stir in pineapple juice and soy sauce until smooth. Stir
into chicken mixture. Bring to a boil; cook and stir for 2 minutes or
until thickened. Serve with rice if desired.

Yield: 5 servings.