Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
Almonds and water chestnuts add crunch to this speedy supper. It’s great the frozen stir-fry vegetables, too.
Denis Uhlenhake Ossian, Iowa
Almond Chicken Stir-Fry Recipe
Almond Chicken Stir-Fry
1 ½ Lbs. boneless skinless chicken breast, cut into strips
3 Tbsp. canola oil
1 ½ cups fresh cauliflowerets
1 ½ cups fresh broccoli florets
¾ cup julienned carrots
½ cup chopped celery
¼ cup sweet red peppers
1 can (8 oz.) sliced water chestnuts, drained
3 cups chicken broth
3 Tbsp. cornstarch
½ cup cold water
Hot cooked rice, optional
1/3 to ½ cup slivered almonds, toasted
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. 6 servings
(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)
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