Stir-Fried Chicken and Almonds

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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What You Need

cups chicken broth

Tbsp. soy sauce

Tbsp. cornstarch

1/2

tsp. ground ginger

cup diagonally sliced celery

3/4

cup thinly sliced onions

3/4

cup red bell pepper strips

Tbsp. PLANTERS Peanut Oil, divided

1-1/2

lb. boneless skinless chicken breasts, cut into bite-sized pieces

3/4

cup PLANTERS Sliced Almonds

cups hot cooked rice

Make It

MIX broth, soy sauce, cornstarch and ginger until well blended; set aside.

COOK and stir celery, onions and peppers in 2 Tbsp. of the oil in large skillet on medium-high heat until vegetables are crisp-tender; remove from skillet. Cover to keep warm; set aside. Add remaining 1 Tbsp. oil to skillet. Add chicken; cook and stir until chicken is cooked through. Stir in the broth mixture; cook until mixture boils and thickens, stirring occasionally.

ADD vegetables and almonds; mix well. Serve over the rice.

Kraft Kitchens Tips

Keeping it Safe

Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.

Shortcut

Reduce oil to 2 Tbsp. Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cut-up fresh chicken. Cook vegetables in the oil as directed. Do not remove from skillet. Add the chicken breast cuts and broth mixture; continue as directed.

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