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

2
cups  chicken broth
3
Tbsp.  soy sauce
2
Tbsp.  cornstarch
1/2
tsp.  ground ginger
1
cup  diagonally sliced celery
3/4
cup  thinly sliced onions
3/4
cup  red bell pepper strips
3
Tbsp.  PLANTERS Peanut Oil, divided
1-1/2
lb.  boneless skinless chicken breasts, cut into bite-sized pieces
3/4
cup  PLANTERS Sliced Almonds
6
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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