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Almond Chicken Stir-Fry Recipe
Nb persons: 5
Yield:
Preparation time:
Total time:
Source:
| * 5 Servings * Prep/Total Time: 15 min. Ingredients | |
| 1 pound | boneless skinless chicken breasts, cut into thin strips |
| 3/4 cup | sliced almonds |
| 1 tablespoon | canola oil |
| 1 package (16 ounces) | frozen broccoli stir-fry vegetable blend |
| 1 tablespoon | cornstarch |
| 1 tablespoon | brown sugar |
| 1/2 teaspoon | ground ginger |
| 1/3 cup | unsweetened pineapple juice |
| 1/3 cup | reduced-sodium soy sauce |
| Hot cooked rice, optional | |
Directions
* In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
* In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 5 servings.
Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 278 calories, 11 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
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