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Almond Chicken Stir-Fry Recipe

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Almond Chicken Stir-Fry Recipe
Almond Chicken Stir-Fry Recipe photo by Taste of Home
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Almond Chicken Stir-Fry Recipe

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3 2 5
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Almond Chicken Stir-Fry in Quick Cooking September/October 2001, p34

Nutritional Facts

1 cup: 331 calories, 15g fat (2g saturated fat), 66mg cholesterol, 843mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 29g protein.

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  • 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
  1. 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.
Originally published as Almond Chicken Stir-Fry in Quick Cooking September/October 2001, p34

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Reviews forAlmond Chicken Stir-Fry

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MY REVIEW
Grammy5 User ID: 994532 32239
Reviewed Feb. 9, 2012

"I agree with the previous reviewer. The stir-fry sauce was very bland. I will make it again using a different sauce."

MY REVIEW
aljones31 User ID: 4715914 108378
Reviewed Apr. 16, 2010

"This dish was very bland. The consistency of the sauce and all the veggies were great. Just needs more flavor."

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