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Almond Vegetable Chicken Stir-Fry Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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