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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.