Chicken and Greens Stir-Fry with Almonds |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Stir-fries are perfect for those nights when time is of the essence and Real Cream is the base for an easy, luscious sauce. Get the rice or noodles cooking before you start chopping and you'll be sitting down to a balanced dinner in less than 30 minutes. Ingredients:
1 pound boneless chicken breasts |
2 tablespoons minced fresh gingerroot |
2 teaspoons brown sugar |
2 tablespoons chopped almonds |
1 tablespoon butter |
1 onion, halved and thinly sliced lengthwise |
2 tablespoons cornstarch |
1 cup 10% or 18% cream |
2 tablespoons reduced-sodium soy sauce |
4 cups chopped bok choy, swiss chard or spinach |
hot pepper sauce |
2 tablespoons chopped fresh basil |
lime wedges |
Directions:
1. Cut chicken crosswise into 1/4-inch (0.5 cm) thick strips. In a bowl, combine chicken, ginger and brown sugar.
2. In a large skillet, toast almonds over medium-high heat, stirring, for 2 min or until golden and fragrant; transfer to a bowl. Add butter to pan; swirl to coat. Add chicken mixture and onion; saute for 5 min or until chicken turns white all over and onion is softened.
3. Whisk cornstarch into Cream and stir into pan with soy sauce. Bring to a simmer, stirring. Stir in bok choy; simmer, stirring, for 3 min or until bok choy is tender crisp and chicken is no longer pink inside. Remove from heat; stir in hot pepper sauce to taste. Sprinkle with almonds and basil; serve lime wedges to squeeze over top.
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