Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Almond Chicken Vegetable Stir Fry Recipe
    Lost? Site Map

    Almond Chicken Vegetable Stir Fry

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    PhoenixReborn's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Measure and prepare all ingredients prior to beginning to cook.
    2. 2
      Slice chicken breasts into bite-size pieces, set aside.
    3. 3
      Drain bamboo shoots.
    4. 4
      Cut celery on the bias.
    5. 5
      Slice mushrooms.
    6. 6
      Cut onion into 8ths- separate pieces.
    7. 7
      Mince fresh ginger root and garlic together, set aside.
    8. 8
      At about 350F, toast almonds for about 2 minutes.
    9. 9
      Set aside.
    10. 10
      Stir together the broth & soy sauce.
    11. 11
      In a separate bowl, stir together the water and corn starch.
    12. 12
      At medium high heat, heat oil and salt in wok until hot.
    13. 13
      Add salt, stir to dissolve.
    14. 14
      Stir in garlic and ginger, cook about 10 seconds.
    15. 15
      If you scorch these, turn off heat, dump and re-do this step.
    16. 16
      Add chicken.
    17. 17
      Cook and stir until almost done, about 5 minutes.
    18. 18
      Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
    19. 19
      Cook and stir another minute.
    20. 20
      Add bamboo shoots.
    21. 21
      Stir in broth mixture, cover and reduce heat.
    22. 22
      Simmer about 3-5 minutes, or until vegetables are done.
    23. 23
      Stir in water-cornstarch mixture, heat until thickened.
    24. 24
      Top with toasted almonds, serve over rice.

    Ratings & Reviews:

    • on June 19, 2008

      Loved it, best stir fry that actually thickened!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Almond Chicken Vegetable Stir Fry

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.5
     
    Calories from Fat 154
    54%
    Total Fat 17.1 g
    26%
    Saturated Fat 1.9 g
    9%
    Cholesterol 32.8 mg
    10%
    Sodium 717.6 mg
    29%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.2 g
    17%
    Protein 20.6 g
    41%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites