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Main dishes

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:
25 min
total:
25 min
servings
total:
6 servings
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What You Need

2
cups  fat-free reduced-sodium chicken broth
3
Tbsp.  lite soy sauce
2
Tbsp.  cornstarch
1/2
tsp.  ground ginger
3
Tbsp.  PLANTERS Peanut Oil
2
stalks  celery, sliced diagonally
1
small   onion, thinly sliced
1
small  red pepper, cut into strips
1-1/2
lb.  boneless skinless chicken breasts, cut into bite-size pieces
3/4
cup  PLANTERS Sliced Almonds
6
cups  hot cooked long-grain white rice

Make It

MIX first 4 ingredients until blended.

HEAT 2 Tbsp. oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Remove from skillet; cover to keep warm. Add remaining oil to same skillet. Add chicken; cook and stir until chicken is done. Stir in broth mixture; cook until mixture boils and thickens, stirring occasionally.

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

Kraft Kitchens Tips

Shortcut
Reduce oil to 2 Tbsp. and substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cut-up fresh chicken. Cook vegetables in oil as directed. Do not remove from skillet. Add the chicken breast cuts and broth mixture; continue as directed.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
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