Chicken and Vegetable Stir Fry
By LexiLulu
0 Picture
Ingredients
- 2 cups toasted, slivered, almonds
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon chicken bullion
- 1/3 cup water
- 6 boneless, skinless chicken breasts
- 1/2 cup chopped onion
- 1 cup carrots, sliced
- 3 cups sliced mushrooms
- 1 cup pea pods
- 1 teaspoon ginger
- 2 tablespoons vegetable oil
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Place almonds on baking sheet and brown in 400F oven for 8-12 minutes. Watch carefully for burning!
Step 2
For sauce, in a small bowl stir together soy sauce, cornstarch, sugar, vinegar, bullion, ginger, and water. Set aside.
Step 3
Rinse chicken and pat dry, cut into cubes. Set aside.
Step 4
Preheat skillet or wok over med-high heat. Add about 1/2 of the vegetable oil. Add carrots, onion and mushroom, stir-fry about 2 minutes. Add pea pods, stir-fry about 1 minute. Remove vegetables from skillet.
Step 5
Add the rest of the oil to the skillet, if necessary. Add the chicken to the skillet and stir-fry about 3 minutes until no longer pink.
Step 6
Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir till thickened and bubbly. Add vegetables. Cook and stir until heated through.
Step 7
Sprinkle with toasted almonds, serve and enjoy.
Best served over white rice.
Review this recipe