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Almond Vegetable Chicken Stir-Fry Recipe

Read Reviews (5)
4.8 5
Publisher Photo
Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings

Ingredients

  • 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

Nutritional Facts

One serving (1 cup stir-fry mixture, calculated without rice) equals 278 calories, 11 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. 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.
  2. 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.
Originally published as Almond Chicken Stir-Fry in Light & Tasty August/September 2003, p6

Nutritional Facts

One serving (1 cup stir-fry mixture, calculated without rice) equals 278 calories, 11 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Almond Vegetable Chicken Stir-Fry(5)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 5, 2013

It is very quick & simple to make with just a touch of asian food flavor!

MY REVIEW
Reviewed Jan. 22, 2013

I really liked this recipe. The almonds gave it a wonderful crunch. I used my own combination of fresh vegetables and stir-fried a little before covering them to cook. Really good!!

MY REVIEW
Reviewed Sep. 6, 2012

Even my picky eater described it as tasty and got seconds, even if she did leave off vegetables.

MY REVIEW
Reviewed Oct. 1, 2011

This is easy to make, and the whole family loves it! I make this all the time!

MY REVIEW
Reviewed Apr. 30, 2011

This was very good. i'm not a fan of soy sauce but everyone else liked the sauce. it made a very nice easy dinner :) my first time making chicken and it turned out really good so i was happy!

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