Give dinner an Asian flair with a quick stir-fry of chicken, celery, onions, red pepper and almonds in a delicate ginger-flavored sauce.
What You Need
Original recipe yields 6 servings
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 breast s, cut into bite-size pieces
3/4 cup PLANTERS Sliced Almonds
6 cups hot cooked long-grain white rice
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.