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Almond Chicken Stir Fry Recipe

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This recipe for Almond Chicken Stir Fry, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Martin
Added: Wednesday, September 26, 2007


1 1/2 - 2 1b. boneless, skinless chicken breasts, cut into strips
3 T. canola oil
1 1/2 c. cauliflower
1 1/2 c. broccoli florets
3/4 c. julienned carrots
1/2 c. chopped celery
1/4 c. sweet red pepper
1 8 oz. can sliced water chestnuts, drained
3 c. chicken broth
3 T. soy sauce
1/3 c. cornstarch
1/2 c. cold water
Hot cooked rice
1/3 to 1/2 c. slivered almonds, toasted

In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low. Cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice and sprinkle with almonds.




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