"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.
- 1-1/2 pounds boneless skinless chicken breast, cut into strips
- 3 tablespoons canola oil
- 1-1/2 cups fresh cauliflowerets
- 1-1/2 cups fresh 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
- In a large 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 with rice if desired. Sprinkle with almonds. Yield: 6 servings.
Originally published as Almond Chicken Stir-Fry in Quick Cooking September/October 2001, p34
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Almond Chicken Stir-Fry
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review