ALMOND CHICKEN STIR-FRY II

By stepjo7269

Today Show
By: Chef Lala

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons lite soy sauce
• 2 tablespoons water
• 3 cloves garlic, minced
• 1 pound chicken breast, thinly sliced
• 2 ounces raw almonds, slivered
• 3 tablespoons peanut or canola oil
• 3 each green onion stalks, thinly sliced
• 2 large carrots, peeled, thinly sliced diagonally
• 1/2 red bell pepper, thinly sliced
• 10 ounces broccoli florets, separated
• 1/4 cup oyster sauce
• 1/4 cup low-sodium chicken stock or water
• DIRECTIONS
• * In a bowl, combine lite soy sauce, cornstarch, water, and garlic and stir well. Add chicken and stir to coat. Allow to marinate for 10 minutes.
• * Meanwhile, in a large wok or pan, over medium heat, toast almond slivers and until golden. Remove from pan and set aside.
• * Over high heat, add oil to the wok until very hot. Add chicken and stir-fry for 2 minutes. Add green onion and stir to combine. Add carrots, bell pepper and broccoli florets. Cover and steam for 1-2 minutes.
• * Uncover and add oyster sauce mixed with chicken stock. Stir to combine. Serve immediately.

Preparation

Step 1

Good served with brown rice. Sauté your rice with diced vegetables for great taste, color and texture.