chicken stir- fry
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
5 cups estimate
- Serves:
- 4
ingredients
- 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
directions
- preheat non-stick fring pan (375) pour oil in pan add chicken, and almonds; cook 2 min.
- stirring.
- 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.
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Reviews
-
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!!
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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.)
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we tried this recipe last week, because we had left over veggies from a platter! LOVED IT, now this is our go-to stir fry sauce, pretty much the best teriyaki substitute if you are out of the sauce. We will definitely make again and again. This week when we had it we were out of sesame oil, so we used vegetable and it was still fantastic.
RECIPE SUBMITTED BY
gina2452
United States
i love to cook, and garden