Low fat chicken almond stir fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped celery |
| 1 | cup | Chopped onion |
| 1 | pounds | Boneless; skinless chicken breasts, cut in 1/2\" cubes |
| ½ | pack | (10 oz.) frozen peas; thawed |
| 1 | can | (8oz.) sliced water chestnuts; drained |
| ½ | A red bell pepper; seeded and cut in 1/2\" pieces | |
| 1 | cup | Water |
| 2 | teaspoons | Chicken bouillon granules |
| 3 | tablespoons | Low sodium soy sauce |
| 1 | teaspoon | Sesame oil |
| 2 | tablespoons | Cornstarch dissolved in 1/2 cup cold water |
| ¼ | Cup; slivered, toasted almonds | |
Directions
This recipe is quick to put together, as well as low-fat and tasty. It is similar to the Chicken Almond Ding you get at the take-outs.
In a large heavy skillet sprayed with Pam, stir fry celery and onion over medium heat until crisp-tender. Remove from skillet. Re-spray, and brown chicken over high heat, stirring constantly. Return celery and onions to skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until thickened. Garnish with almonds. Serve over rice. Serves 5. 202 calories, 25% from fat.
Posted to brand-name-recipes by Jim & Marguerite Sequin <sequinjm@...> on Apr 29, 1998