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Chicken Almond Stir Fry Recipe

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This recipe for Chicken Almond Stir Fry is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOK RICE:
Find a saucepan with a tight fitting lid.
Place 1 cup rice and 2 cups water in the pan.
Bring it to a boil. Then cover it and reduce heat to low.
Cook for 15 min. Do NOT lift the lid during the cooking process!
Directions:
Directions:
MAKE SOME CHICKEN BROTH:
Heat 3/4 cup of water in a glass-measuring cup in the microwave for 2 min.
Add 1 teaspoon of Tone’s Chicken Base.
Mix together and let sit until needed.

CLEAN & CUT UP THE FOLLOWING:
2 chicken breast into 1in. pieces
1 tsp. fresh, peeled ginger
2 stalks of celery cut into 1/4in. slices
1 or 2 carrots peeled and sliced into 1/8in. slices
Other veggies as desired – broccoli, fresh mushrooms, pea pods, water chestnuts, onion, bamboo shoots

PREPARATION OF THE STIR FRY:
Heat to medium high 2 tablespoons oil in a wok or fry pan. Add 1/2 teaspoon salt and the diced ginger. Quickly cook and stir with a wooden spoon for a minute.
Add the chicken pieces and cook and stir until they are done (5 to 6 min.)
Add the vegetable pieces and cook another minute or two.
Add chicken broth from above and 2 teaspoons soy sauce. Cover and simmer for 3 min.
Mix together in a small bowl 3 tablespoons cold water and 2 tablespoons cornstarch
Gradually blend this into the fry pan or wok and heat to a boil. The mixture will get thick.
Serve stir fry over rice and sprinkle with toasted almonds if desired.

 

 

 

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