ALMOND CHICKEN STIR-FRY

Almond Chicken Stir-Fry image

"Almonds and water chestnuts add crunch to this speedy supper," writes Denis Uhlenhake. "It's great with frozen stir-fry vegetables, too," she says of the family favorite she serves at her Ossian, Iowa home.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breast, cut into strips
3 tablespoons canola oil
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
3/4 cup julienned carrots
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1 can (8 ounces) sliced water chestnuts, drained
3 cups chicken broth
3 tablespoons soy sauce
1/3 cup cornstarch
1/2 cup cold water
Hot cooked rice, optional
1/3 to 1/2 cup slivered almonds, toasted

Steps:

In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds.

Nutrition Facts : Calories 331 calories, Fat 15g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 843mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein.