Almond Chicken Vegetable Stir Fry

Recipe by PhoenixReborn
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READY IN: 21mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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