 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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 |
Directions:
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.
|
|