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Almond Chicken Stir-Fry

 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.
6 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: One 1-cup serving (prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice) equals 331 calories,

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Almond Chicken Stir-Fry (continued)

Nutritional Facts: 15 g fat (2 g saturated fat), 66 mg cholesterol, 843 mg sodium, 19 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.