My Chicken Almond Stir Fry

Name: My Chicken Almond Stir Fry
Yield: 4
Cuisine: Fusion
Ingredients: chicken broth; sugar; soy sauce, tamari; black pepper; cornstarch; chicken; bok choy; chestnuts; snow pea pods; bamboo shoots; celery; vegetable oil; almonds; ginger; garlic; onions; vegetables; water; rice; salt

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
sauce
½	cup	chicken broth
¼	teaspoon	sugar
2	teaspoons	soy sauce, tamari
1	pinch	black pepper	*
2	teaspoons	cornstarch tapioca starch
Stir fry
¾	pound	chicken skinned
½	pound	bok choy or nappa
4	Water	chestnuts	*
¼	pound	snow pea pods
½	cup	bamboo shoots diced
¼	cup	celery diced
¼	cup	vegetable oil
½	cup	almonds blanched	*
2	slices	ginger
2	cloves	garlic peeled and minced
¼	cup	onions chopped
		vegetables as desired	*
rice
2	cups	water
1	cup	rice
1 ½	teaspoons	salt

Ingredients

Amount	Measure	Ingredient	Features

sauce
118	ml	chicken broth
1.3	ml	sugar
1E+1	ml	soy sauce, tamari
1	pinch	black pepper	*
1E+1	ml	cornstarch tapioca starch

Stir fry
340.2	g	chicken skinned
226.8	g	bok choy or nappa
4	Water	chestnuts	*
113.4	g	snow pea pods
118	ml	bamboo shoots diced
59	ml	celery diced
59	ml	vegetable oil
118	ml	almonds blanched	*
2	slices	ginger
2	cloves	garlic peeled and minced
59	ml	onions chopped
0		vegetables as desired	*

rice
473	ml	water
237	ml	rice
7.5	ml	salt

Directions

Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt corning 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 pk bovril chicken with ½ cup water for stock)

Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water Chestnuts into ¼ 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 tablespoon) heat and add almonds; stir fry for about 2 min or til just golden. With slotted spoon, remove almonds and 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 til vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or til ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.