Almond Chicken Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa

Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

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.             6 servings

 

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)