Almond Chicken Stir-Fry

By Totlxtc

Ingredients

• 1 * 1 pound boneless skinless chicken breasts, cut into thin strips
• 3/4 * 3/4 cup sliced almonds
• 1 * 1 tablespoon canola oil
• 1 * 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
• 1 * 1 tablespoon cornstarch
• 1 * 1 tablespoon brown sugar
• 1/2 * 1/2 teaspoon ground ginger
• 1/3 * 1/3 cup unsweetened pineapple juice
• 1/3 * 1/3 cup reduced-sodium soy sauce
• * Hot cooked rice, optional

Details

Servings 5

Preparation

Step 1

* In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
* In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 5 servings.


Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 278 calories, 11 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.