Chicken-Almond Stir-Fry¶

Total: 20 minutes | Servings: 4 servings

Ingredients¶

• 2 tablespoons sesame or vegetable oil
• 4 skinned and boned chicken breast halves, cut into thin strips
• 1 (2.25-ounce) package sliced almonds
• 1 (16-ounce) package frozen broccoli, carrots, and water chestnuts
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/3 cup pineapple juice
• Hot cooked rice

Instructions¶

1. Pour oil around top of a preheated wok, coating sides, or in a large nonstick skillet. Heat briefly at medium-high (375°F). Add chicken and almonds; cook 2 minutes, stirring constantly. Add frozen vegetables; cover and cook 4 minutes, stirring once.
2. Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice.

Notes¶

Add pineapple chunks if desired.