*ALMOND CHICKEN STIR-FRY

By

Taste of Home
By: Denis Uhlenhake from Ossian, Iowa
"It's great with frozen stir-fry vegetables, too."

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  • 6

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast, cut into strips
  • 3 tablespoons canola oil
  • 1-1/2 cups fresh cauliflowerets
  • 1-1/2 cups fresh broccoli florets
  • 3/4 cup julienned carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped sweet red pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 cups chicken broth
  • 3 tablespoons soy sauce
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • Hot cooked rice, optional
  • 1/3 to 1/2 cup slivered almonds, toasted
  • Directions
  • ●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.

Preparation

Step 1

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice) equals 331 calories, 15 g fat (2 g saturated fat), 66 mg cholesterol, 843 mg sodium, 19 g carbohydrate, 5 g fiber, 29 g protein.

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