Almond Celery Chicken Stir-Fry

By MissHeather

approx. 275 cal per serving

Ingredients

• 2 boneless skinless chicken breasts
• 1 T soy sauce
• 2 tsp cornstarch
• 1/4 tsp pepper
• 3 stalks celery
• half sweet red pepper
• 2 T vegetalbe oil
• 8 thin slices gingerroot
• 2 green onions, chopped
• 1/2 C blanched almonds
• 1/2 C chicken stock
• 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

Cut chicken into 1/2-inch chunks and place in bowl; mix in soy sauce. Stir in cornstarch and pepper; set aside. Cut celery and red pepper into 1/2-inch pieces.

In wok or large skillet, heat oil over high heat; stir-fry ginger until fragrant, about 30 seconds. Add green onions and almonds; cook, stirring constantly, until almonds are slightly darkened, about 2 minutes.

Add chicken mixture; stir-fry until lightly browned, 3 minutes. Stir in celery, red pepper, stock and salt; cook until thickened, 2 to 3 minutes.