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Stir-Fried Chicken and Almonds

Stir-Fried Chicken and Almonds recipe
photo by:kraft
Give dinner an Asian flair with a quick stir-fry of chicken, celery, onions, red pepper and almonds in a delicate ginger-flavored sauce.
time
prep:
10 min
total:
25 min
servings
total:
6 servings
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posted:
12/10/2012
good but made a lot of sauce for the rice
posted:
9/4/2009
I can't wait to try this recipe. I have a complaint-why do you put your advertising before the recipe with the nutrition info. This causes it to print on the next page. Wasteful! I always print out the recipes I want.
posted:
10/5/2008
This is definitely one of my favorite Food & Family meals. It tastes like it took a lot more work to make, and everyone loves it. Sprinkling the almonds on top gives it a more "gourmet" feel.
posted:
4/3/2008
It was easy to make and better than take out. The whole family LOVED it.
posted:
7/28/2006
This was so yummy. I probably added to much celery, but I also trew in some carrots and green bell peppers and some sugar snap peas. This could even be a good vegie dish. Will definently make this again!! :)
posted:
5/14/2003
This really filled the oriental food craving I had, and we don't live anywhere near a take-out place. My husband and I thought it looked like something from a restaurant and I was really pleased to learn how to make the sauce that thickens. I added a 14 oz. can of oriental vegetables and bought a can of fried rice to go with it. You could serve this with Chinese noodles and then it would be like chow mein. It took at least the 25 min. to make but I'm definitely making it again. Very pleased.
posted:
2/17/2003
We really enjoyed this recipe. It was very filling and had alot of flavor. I altered the recipe a bit. After the chicken was done, I added 2 TBS of sesame oil. Also, I crushed roasted peanuts instead of using almonds and I used mushrooms instead of celery. Even my 12 year-old tought it was ok.
posted:
10/15/2002
posted:
10/9/2002
this looks very appetizing.tastes just wonderful.My family likes this recipe better than take out from our local restaurants.
posted:
8/27/2002
I'm not sure why this recipe was rated so low, I don't have too much luck with wok cooking, but I think I could make it taste very good using just a large cast iron skillet, and a few substitutions. For those who don't care for almonds, toasted cashews are a much sweeter, tastier, and more satisfying alternative that goes great with asian themed chicked recipes. Also, for stronger flavor, I would use homemade chicken stock rather than broth. I would add at least one more tbsp. of soy sauce to the sauce mixture, and some red pepper flakes for kick. This recipe does not have to have peanut oil, but can use your regular vegetable oil with a touch of sesame oil, or rice oil (used to make vegetable tempura in restaurants) and have just as much asian appeal for those who are allergic to peanuts or do not wish to buy extra ingredients you may only use one or twice before they go bad. In addition, fresh grated ginger provides more nutrition, good digestion, and prevents all recipes which call for ginger from tasting like last Christmas' gingerbread men! A sharp, tangy, peppery, and nutty flavor, not at all like ground ginger. Serve over brown rice for your health's sake, and enjoy!
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