|
|
|
|
|
Please feel free to leave your comments and suggestions on the recipes that you try! Check back often to see new submissions or sign up to receive an automatic RSS alert when new recipes are posted.
|
|
|
| Monday, January 31, 2011 |
|
Saucy Almond Chicken Stir-Fry
By Article @ 6:28 PM :: 11 Views :: Main Dish, Asian
|
 |
3 cups Instant Whole-grain Brown Rice
2 2/3 cups Water (adjust according to package directions)
1 can (14 1/2 oz.) Chicken Broth, 1/3 less sodium
1 tbl. Sugar
2 tbl. Vinegar (cider)
1/4 cup Cornstarch
1/4 cup Soy Sauce, reduced-sodium
1 tbl. Sesame Oil
1 tsp. Minced Garlic (2 cloves)
1/2 cup Slivered Almonds
4 Skinless, Boneless Chicken Breast, cut into 1/2inch pieces
1 Red Pepper, cut in 3/4 in. pieces
2 packs of Frozen Pea Pods or Whole Green Beans (10 oz. each)
1 can (8oz) sliced Water Chestnuts, drained
Combine rice and water in microwave safe dish. Cover and cook on high 9-10 minutes. Stir chicken broth, sugar, vinegar, cornstarch, and soy sauce together in a medium size bowl. Set aside. Heat oil and garlic in a large nonstick skillet or wok over medium-high heat. Add chicken and almonds. Cook 5 min. or until chicken is done and almonds are golden brown. Meanwhile, chop pepper and open containers. Add to stir-fry when chicken is done. Cook 3-4 min. Re-stir the broth cornstarch mixture and pour in. Cook and stir until thick and bubbly. Serve over rice with fruit on the side. |
|
|
|
|
|
 |
Receive A Confession Email Every Monday!
|
 |
|
 |
|
 |
|
|
|