Almond Chicken

Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons soy sauce (I use reduced sodium)
• 1  teaspoon  fresh gingerroot, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon dry sherry
• 2 1⁄3 cups chicken breasts, diced (about 1 1/2 lbs)
• 2 1⁄2 tablespoons cornstarch
• 2  tablespoons  vegetable oil, divided
• 1  cup celery, chopped
• 1⁄2 lb fresh snow pea, ends snipped
• 1 (8 ounce) can bamboo shoots, drained and chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 4  ounces mushrooms, sliced
• 1⁄2 cup  slivered almonds, toasted
• 2  green onions, cut into 1 1/4 inch pieces

Directions

1. Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
2. Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
3. Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
4. Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.