Total Time
15mins
Prep 5 mins
Cook 10 mins

I like this recipe because I don't have to chop up any vegetables. I can prepare the chicken before I go to work in the morning and throw it all together quickly in the evening.

Ingredients Nutrition

Directions

  1. Heat oil in a wok on medium-high.
  2. Add chicken and almonds; stir-fry 2 minutes.
  3. Add frozen vegetables, cover and cook 4 minutes, stirring once.
  4. Combine cornstarch and next 4 ingredients; add to wok.
  5. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens.
  6. Serve over rice.
Most Helpful

4 5

Very good, my husband really liked it. I used the packet that came with the birdseye frozen vegetables instead of the soy sauce, but still added all the other ingredients. Thanks for the recipe!