Chinese Almond Chicken Stir-Fry

Yield

4 servings

20

15

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