Chicken and Almond Stir Fry

Quick stir fry chicken and vegetables dinner recipe. Takes about 30 minutes to complete.

2 servings

Agnes

Ingredients

1 1/2 tablespoons peanut or sesame oil
1/4 cup whole almonds
1 - 2 skinless, boneless chicken breast half, thinly sliced
1 tablespoons reduced sodium soy sauce
1/4 tsp. ground ginger or 1 tbsp fresh ginger, minced
1/2 tsp. salt, optional
1/8 tsp. ground black pepper
1/2 cup sliced mushrooms
1/2 cup sliced onion
1/4 cup sliced celery
1 cup chopped bok choy, optional
1 large carrot diced
1 cup broccoli in small pieces
3/4 cup chicken broth
1/2 to 1 tablespoon cornstarch, optional
1/4 cup cold water, optional

Rice, cooked separately

Directions
Heat oil in a large frying pan over medium high heat and cook almonds until golden, about 2 minutes. Gently remove almonds from pan with spoon. Set aside.
Add  chicken in remaining oil and cook until lightly browned and no longer pink. Remove from pan into heat proof bowl.
Add soy sauce, ginger, salt and pepper to chicken, mix well and set aside.
In large pan add more oil if needed, add vegetables, stir and cook until vegetables are just beginning to get soft or wilt, about 2 minutes.
Add chicken stir. Pour broth over vegetables and chicken. Cover pan and simmer 3 additional minutes.
Blend cornstarch with water until smooth in a small dish and gently stir into chicken mixture. Bring mixture to a boil and cook until sauce is thickened, about 3 minutes.
Add almonds just before serving.
Serve hot over rice.

Hint:
Substitute vegetables, try Chinese cabbage, chard or spinach.
Use as side dish for a crowd, serving with wings, fried rice and other hot dishes.
Omit chicken, add more vegetables.