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Almond Vegetable Chicken Stir-Fry

 Almond Vegetable Chicken Stir-Fry
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.
5 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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,

2 of 2

Almond Vegetable Chicken Stir-Fry (continued)

Nutritional Facts: 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.