Almond Vegetable Chicken Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights. Ingredients:
1 pound boneless skinless chicken breasts, cut into thin strips |
3/4 cup sliced almonds |
1 tablespoon canola oil |
1 package (16 ounces) frozen broccoli stir-fry vegetable blend |
1 tablespoon cornstarch |
1 tablespoon brown sugar |
1/2 teaspoon ground ginger |
1/3 cup unsweetened pineapple juice |
1/3 cup reduced-sodium soy sauce |
hot cooked rice, optional |
Directions:
1. In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
2. In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 5 servings.
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