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Almond Chicken Stir-Fry
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |