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Almond Chicken

almond chicken
  • 6Servings
  • 20mPrep Time
  • 20mCook Time
  • 40mReady In
Print Recipe

This recipe has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. Check out this interesting recipe that you will absolutely love it.

Bon appétit…


Ingredients

Nutritional

Calories (kcal)
177.8
Saturated Fat (g)
1 g
Total Fat (g)
9.3 g
Cholesterol (mg)
0 mg
Sodium (mg)
301.6 mg
Dietary Fiber (g)
4.7 g
Sugars (g)
5.8 g
Protein (g)
5.5 g
Total Carbohydrate (g)
20.7 g

Step by Step method

1. Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).

2. Pour 1 tablespoon oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.

3. Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.

4. Pour the remaining 1 tablespoon oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated abd serve.


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