- 3 tablespoons peanut oil
- 1/2 cup whole almonds
- 1 skinless, boneless chicken breast half, thinly sliced
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup sliced mushrooms
- 1 cup sliced onion
- 1 cup sliced celery
- 1 cup chopped bok choy
- 3/4 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup cold water
- Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
- Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.
05/16/2018
recipepes.com
Chinese Almond Chicken Stir-Fry, recipe
PT15M
PT1H
5
455 calories
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