Almond Chicken Stir-Fry
"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.
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
Reviews
I agree with the previous reviewer. The stir-fry sauce was very bland. I will make it again using a different sauce.
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This dish was very bland. The consistency of the sauce and all the veggies were great. Just needs more flavor.
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