Yield
4 servings
Prep Time20
Cook Time15
3 tablespoons: peanut oil
1/2 cup: whole almonds
1: skinless, boneless chicken breast half, thinly sliced
2 tablespoons: soy sauce
1/2 teaspoon: ground ginger
1/2 teaspoon: salt
1/4 teaspoon: ground black pepper
1 cup: sliced mushrooms
1 cup: sliced onion
1 cup: sliced celery
1 cup: chopped bok choy
3/4 cup: chicken broth
1 tablespoon: cornstarch
1/4 cup: cold water
Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.
Calories: 268 kcal
Carbohydrates: 12.1 g
Cholesterol: 18 mg
Fat: 19.8 g
Fiber: 3.7 g
Protein: 12.8 g
Sodium: 980 mg
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