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Quick Almond Chicken Stir-Fry
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 Ingredients | |
| 1 cup | whole unblanched almonds |
| 1/4 cup | canola oil |
| 1 pound | boneless skinless chicken breasts, cut into cubes |
| 1 tablespoon | cornstarch |
| 1/2 cup | chicken broth |
| 3 tablespoons | soy sauce |
| 2 teaspoons | honey |
| 1 teaspoon | ground ginger |
| 1 package (14 ounces) | frozen sugar snap peas |
| Hot cooked pasta | |
| rice, alternative | |
Nutritional Facts
1 serving (1 cup) equals 526 calories, 35 g fat (4 g saturated fat), 63 mg cholesterol, 871 mg sodium, 21 g carbohydrate, 8 g fiber, 35 g protein.
Directions
In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink.
In a small bowl, combine the cornstarch, broth, soy sauce, honey and ginger until smooth; add to the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the peas; heat through. Serve with pasta. Yield: 4 servings.
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