This Stir-Fried Chicken & Almond Skillet is a surefire family-pleaser that's ready in less than 30 minutes. Serve over hot cooked rice and declare victory.
What You Need
Original recipe yields 6 servings
2 Tbsp. cornstarch
1/2 tsp. ground ginger
3 Tbsp. lite soy sauce
2 cups fat-free reduced-sodium chicken broth
2 stalks celery, cut diagonally into slices
1 onion, cut into thin slices
1 red pepper, cut into strips
3 Tbsp. PLANTERS Peanut Oil, divided
1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces
3/4 cup PLANTERS Slivered Almonds
6 cups hot cooked brown rice
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Let's Make It
Mix first 3 ingredients in medium bowl until blended. Gradually stir in broth.
Cook and stir celery, onions and peppers in 2 Tbsp. hot oil in large skillet on medium-high heat 5 min. or until crisp-tender. Remove from skillet; cover to keep warm. Heat remaining oil in same skillet. Add chicken; cook and stir 8 to 10 min. or until done. Stir in broth mixture; cook and stir 3 min. or until mixture boils and thickens, stirring occasionally.
Add vegetables and nuts; mix well. Serve over rice.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 6g
* 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.