Comida Kraft
Recipe Box

Stir-Fried Chicken and Almonds

Stir-Fried Chicken and Almonds is rated 4.2 out of 5 by 10.
Prep Time
25
min.
Total Time
25
min.
Servings

6 servings

Give dinner an Asian flair with a quick stir-fry of chicken, celery, onions, red pepper and almonds in a delicate ginger-flavored sauce.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Shortcut

Reduce oil to 2 Tbsp. and substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips for the cut-up fresh chicken. Cook vegetables in oil as directed. Do not remove from skillet. Add the chicken breast strips 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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 500
Total fat 17g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 500mg
Carbohydrate 53g
Dietary fiber 3g
Sugars 3g
Protein 32g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This really filled the oriental food craving I had, and we don't live anywhere near a take-out... 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.
Date published: 2003-05-14
Rated 4 out of 5 by from We really enjoyed this recipe. 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.
Date published: 2003-02-17
Rated 5 out of 5 by from I can't wait to try this recipe. 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.
Date published: 2009-09-04
Rated 5 out of 5 by from This was so yummy. 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!! :)
Date published: 2006-07-28
Rated 5 out of 5 by from This is definitely one of my favorite Food & Family meals. 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.
Date published: 2008-10-06
Rated 5 out of 5 by from this looks very appetizing.tastes just wonderful.My family likes this recipe better than take out... this looks very appetizing.tastes just wonderful.My family likes this recipe better than take out from our local restaurants.
Date published: 2002-10-09
Rated 3 out of 5 by from I'm not sure why this recipe was rated so low, I don't have too much luck with wok cooking, but I... 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!
Date published: 2002-08-27
Rated 5 out of 5 by from It was easy to make and better than take out. It was easy to make and better than take out. The whole family LOVED it.
Date published: 2008-04-03
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