Easy Chicken-almond Stir-fry |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I like this recipe because I don't have to chop up any vegetables. I can prepare the chicken before I go to work in the morning and throw it all together quickly in the evening. Ingredients:
2 tablespoons vegetable oil or 2 tablespoons sesame oil |
4 boneless skinless chicken breast halves, cut into thin strips |
1 (2 1/4 ounce) package sliced almonds |
1 (16 ounce) package frozen broccoli carrots and water chestnut mix |
1 tablespoon cornstarch |
1 tablespoon brown sugar |
1/2 teaspoon ground ginger |
1/2 cup soy sauce |
1/3 cup pineapple juice |
hot cooked rice |
Directions:
1. Heat oil in a wok on medium-high.
2. Add chicken and almonds; stir-fry 2 minutes.
3. Add frozen vegetables, cover and cook 4 minutes, stirring once.
4. Combine cornstarch and next 4 ingredients; add to wok.
5. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens.
6. Serve over rice.
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