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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.
10 min
25 min
6 servings
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What You Need

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