Almond Chicken Vegetable Stir Fry |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy. Ingredients:
2 tablespoons vegetable oil |
1/2 teaspoon salt |
4 ounces bamboo shoots |
2 stalks celery |
8 ounces boneless skinless chicken breasts |
6 ounces mushrooms |
1/8 red pepper |
1 medium onion |
1 teaspoon gingerroot |
1 garlic clove |
6 ounces chicken broth |
2 teaspoons soy sauce |
3 tablespoons water |
2 tablespoons cornstarch |
1/2 cup almonds |
Directions:
1. Measure and prepare all ingredients prior to beginning to cook.
2. Slice chicken breasts into bite-size pieces, set aside.
3. Drain bamboo shoots.
4. Cut celery on the bias.
5. Slice mushrooms.
6. Cut onion into 8ths- separate pieces.
7. Mince fresh ginger root and garlic together, set aside.
8. At about 350F, toast almonds for about 2 minutes.
9. Set aside.
10. Stir together the broth & soy sauce.
11. In a separate bowl, stir together the water and corn starch.
12. At medium high heat, heat oil and salt in wok until hot.
13. Add salt, stir to dissolve.
14. Stir in garlic and ginger, cook about 10 seconds.
15. If you scorch these, turn off heat, dump and re-do this step.
16. Add chicken.
17. Cook and stir until almost done, about 5 minutes.
18. Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
19. Cook and stir another minute.
20. Add bamboo shoots.
21. Stir in broth mixture, cover and reduce heat.
22. Simmer about 3-5 minutes, or until vegetables are done.
23. Stir in water-cornstarch mixture, heat until thickened.
24. Top with toasted almonds, serve over rice.
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