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Stir-Fried Almond Chicken

Serves 6

2/3 C low-sodium chicken broth
3 T low-sodium soy sauce
2 T cornstarch
2 T sliced almonds
2 C boneless, skinless chicken breast, cut in 1-inch pieces
6 scallions, sliced
1 C snow peas
2 C sliced fresh mushrooms

Mix broth, soy sauce, and cornstarch; set aside. Stir-fry almonds over high heat for about 1 minute, until browned; remove from pan. Stir-fry chicken for 2 to 3 minutes or until done; remove from pan. Stir-fry scallion and snow peas for 1 minute; remove from pan. Stir-fry mushrooms for 1 minute. Pour broth mixture over mushrooms and cook until bubbly. Return remaining ingredients to pan and cook for 1 minute, or until hot.

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