Chicken Almond Stir Fry. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Reduce heat to low; cover and cook until vegetables are crisp-tender.
In a small bowl, combine the cornstarch, brown sugar and ginger.
Meat - Chicken is my go to meat for stir fry but I have also used pork or beef.; Veggies - For this recipe I used celery, carrots, red pepper and mushrooms.
I also like broccoli, snow peas and asparagus.
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In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Reduce heat to low; cover and cook until vegetables are crisp-tender.
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Ingredients requirements - Chicken Almond Stir Fry:
- Give 1 1/2 cup of chicken broth.
- Prepare 4 tbsp of cooking sherry.
- Prepare 2 1/2 tbsp cornstarch.
- Require 4 tsp of soy sauce.
- Provide 2 large for chicken breasts cut into bite size pieces..
- Provide 1/2 tsp for salt.
- You need 1 tsp of sugar.
- Give 2 medium - carrots, diced..
- Provide 2 of stock celery, diced..
- Need 7 - mushrooms, sliced..
- Give 1 red pepper, sliced thinly..
- Need 1/2 cup of whole, blanched almonds..
- Prepare 1 tsp - minced fresh ginger..
- Provide 1 - vegetable oil for cooking..
Use what you have on hand. Nuts - I love a little crunch in my stir fry and will use cashews, peanuts or almonds. I toasted whole almonds for this dish. Pour oil around top of a preheated wok, coating sides, or in a large nonstick skillet.
Chicken Almond Stir Fry making:
- Combine chicken broth, 2 TBS sherry, 1.5 tbsp cornstarch, sugar, soy sauce and ginger in a sauce pan. Bring to a boil for 5 minutes and let thicken..
- Place chicken into 2tbsp sherry, 1 tbsp cornstarch, egg white and salt. Allow to sit while you chop vegetables..
- Heat oil in wok. Add chicken and cook until it is light brown..
- Drain the chicken on a paper towel..
- Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside..
- Add in carrots and cook until Chris and tender. Than add in celery, mushroom and red pepper, cook until tender..
- Add chicken and nuts back in and pour in sauce. Stir until everything is hot..
- Serve over rice..
Heat large nonstick skillet on medium-high heat. Add all vegetables and toss to coat with oil. Stir cornstarch mix and pour into wok. Serve with brown rice or quinoa and it makes a perfect easy weeknight dinner! Ladies and gents, I bring you my new favorite meal.
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