QUICK ALMOND CHICKEN STIR-FRY
"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
ALMOND VEGETABLE STIR-FRY
While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,
Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND CHICKEN VEGETABLE STIR FRY
I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.
Provided by PhoenixReborn
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Measure and prepare all ingredients prior to beginning to cook.
- Slice chicken breasts into bite-size pieces, set aside.
- Drain bamboo shoots.
- Cut celery on the bias.
- Slice mushrooms.
- Cut onion into 8ths- separate pieces.
- Mince fresh ginger root and garlic together, set aside.
- At about 350F, toast almonds for about 2 minutes.
- Set aside.
- Stir together the broth & soy sauce.
- In a separate bowl, stir together the water and corn starch.
- At medium high heat, heat oil and salt in wok until hot.
- Add salt, stir to dissolve.
- Stir in garlic and ginger, cook about 10 seconds.
- If you scorch these, turn off heat, dump and re-do this step.
- Add chicken.
- Cook and stir until almost done, about 5 minutes.
- Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
- Cook and stir another minute.
- Add bamboo shoots.
- Stir in broth mixture, cover and reduce heat.
- Simmer about 3-5 minutes, or until vegetables are done.
- Stir in water-cornstarch mixture, heat until thickened.
- Top with toasted almonds, serve over rice.
ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY
What's the secret sauce that makes this chicken skillet so delicious? It's simple, really: Just mix honey and soy sauce with Asian Toasted Sesame Dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Mix first 3 ingredients until blended.
- Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
- Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
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