Prep 2 mins
Cook 8 mins
i played around with different ingredients until i thought it taste like what you get from a resturant.my version of almond chicken.
- 2 tablespoons sesame oil
- 4 chicken breasts, cut into strips
- 1 package almonds
- 1⁄3 cup frozen broccoli
- 1⁄3 cup carrot
- 1⁄3 cup chestnuts
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon ground ginger
- 1⁄2 cup soy sauce
- 1⁄3 cup pineapple juice
- cooked rice
- preheat non-stick fring pan (375) pour oil in pan add chicken, and almonds; cook 2 min.
- add frozen veg cook 4 min stirring once.
- combine cornstarch and next 4 ingredients add to pan cook stirring constantly until thickens.
- serve over rice.
This was a good basic stir fry. To the veggies, I added chopped onion, bell pepper, snow peas and mushrooms. I bought slivered almonds and toasted them before adding them lastly to the veggies. I was apprehensive about adding 1/2 cp.of soy sauce, but lo and behold, it wasn't too salty. All and all this turned out just great.. best of all, my hubby loved it!!
This was excellent. I left out the almonds, chestnuts and carrotts brecause I didn't have them. The sauce was outstanding. There were no leftovers. My husband said it was as good as a restaurants.
I made this recipe, but changed a few things: I defrosted the veggies on accident in a sink of warm water, and I added minced garlic in the sesame oil when it was heating up. I doubled the sauce as well. While the sauce was cooking with the chicken, I added a few liberal dashes of onion powder and garlic powder, and we had ourselves a pretty good meal! :) (And the leftovers re-heat very nicely, too.)