Wednesday, July 1, 2009

Chicken Almond Stir Fry

Chicken Almond Stir Fry
Southern Living's Easy Weeknight Favorites
4 servings

2 tablespoons vegetable or sesame oil
4 skinned and boned chicken breast halves, cut into thin strips (I use 2 large breasts)
1 (2.25 oz) package sliced almonds
1 (12-16 oz) Frozen Steamfresh broccoli, carrots, water chestnuts, and snap peas
1 tablespoon cornstarch
1 tablespoon brown sugar
½ teaspoon ground ginger
½ cup soy sauce
1/3 cup pineapple juice
Hot cooked rice

-Pour oil around top of a preheated wok, coating sides, or in a large nonstick skillet.
-Heat briefly at medium high.
-Add chicken and almonds; stir-fry for 2 – 4 minutes (or until you feel the chicken is cooked through). Add frozen vegetables; cover and cook 4 minutes, stirring once.
-Combine cornstarch and next four ingredients; add to wok.
-Cook, stirring constantly, 2 – 3 minutes or until mixture thickens.
-Serve over rice.

No comments:

Post a Comment