ALMOND VEGETABLE STIR-FRY
While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,
Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND CHICKEN VEGETABLE STIR FRY
I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.
Provided by PhoenixReborn
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Measure and prepare all ingredients prior to beginning to cook.
- Slice chicken breasts into bite-size pieces, set aside.
- Drain bamboo shoots.
- Cut celery on the bias.
- Slice mushrooms.
- Cut onion into 8ths- separate pieces.
- Mince fresh ginger root and garlic together, set aside.
- At about 350F, toast almonds for about 2 minutes.
- Set aside.
- Stir together the broth & soy sauce.
- In a separate bowl, stir together the water and corn starch.
- At medium high heat, heat oil and salt in wok until hot.
- Add salt, stir to dissolve.
- Stir in garlic and ginger, cook about 10 seconds.
- If you scorch these, turn off heat, dump and re-do this step.
- Add chicken.
- Cook and stir until almost done, about 5 minutes.
- Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
- Cook and stir another minute.
- Add bamboo shoots.
- Stir in broth mixture, cover and reduce heat.
- Simmer about 3-5 minutes, or until vegetables are done.
- Stir in water-cornstarch mixture, heat until thickened.
- Top with toasted almonds, serve over rice.
ALMOND VEGETABLE CHICKEN STIR-FRY
Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
MY CHICKEN ALMOND STIR FRY
This is an easy chinese meal instead of take out you can make your own - I find I can save a lot of time by pre chopping my veggies and placing them in ziplock bags - this means you can have this meal ready in the time it takes to make the rice
Provided by Ravenseyes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
- Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
- Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
- Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
- Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.
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