- 1-1/2 pounds boneless skinless chicken breast, cut into strips
- 3 tablespoons canola oil
- 1-1/2 cups cauliflowerets
- 1-1/2 cups 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 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 over rice if desired. Sprinkle with almonds. Yield: 6 servings.
Reviews forAlmond Chicken Stir-Fry
"I agree with the previous reviewer. The stir-fry sauce was very bland. I will make it again using a different sauce."
"This dish was very bland. The consistency of the sauce and all the veggies were great. Just needs more flavor."