Chicken-Almond Stir-Fry
- 2 Tbsp. sesame or vegetable oil
- 4 skinned and boned chicken breast halves, cut into thin strips
- 1 (2.25 oz.) pkg. sliced almonds
- 1 (16 oz.) pkg. frozen broccoli, carrots and water chestnuts
- 1 Tbsp. cornstarch
- 1 Tbsp. brown sugar
- 1/2 tsp. ground ginger
- 1/2 c. soy sauce
- 1/3 c. 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 (375u0b0). Add chicken and almonds; cook 2 minutes, stirring constantly. Add frozen vegetables; cover and cook 4 minutes, stirring once. Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice. Makes 4 servings.
sesame, chicken, almonds, frozen broccoli, cornstarch, brown sugar, ground ginger, soy sauce, pineapple juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=8134 (may not work)