Stir-fried chicken w/almonds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| 4 | teaspoons | Cornstarch |
| ¼ | teaspoon | Ground ginger; (1/4 to 1/2) |
| ⅔ | cup | Diagonally sliced celery |
| ½ | cup | Thinly sliced onions |
| ½ | cup | Green pepper strips; cut into 1-inch pieces |
| 2 | tablespoons | Vegetable oil; divided |
| 1 | pounds | Boneless; skinless chicken breasts, cut into 1-inch cubes |
| ½ | cup | PLANTERS GOLD MEASURE Sliced Almonds; toasted, divided |
| Hot cooked rice | ||
Directions
Blend broth, soy sauce, cornstarch and ginger; set aside. In skillet, over medium-high heat, stir-fry celery, onions and green pepper in 1 tablespoon oil until tender-crisp; remove from skillet. Stir-fry chicken in remaining oil until no longer pink. Stir in broth mixture; cook and stir until mixture thickens and begins to boil. Return vegetables to skillet; stir in ⅓ cup almonds. Serve over rice, topped with remaining almonds. Makes 4 servings.
Planters Gold Measure Nuts MC formatting by bobbi744@...
Recipe by: Planters Gold Measure Nuts Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 01, 1998