Almond Chicken Stir-Fry
"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
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
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.