Proverbs 31 Ministries President Lysa Terkeurst (also an adoptive mom) is currently hosting a recipe swap on her blog. She has encouraged her readers to share a recipe by linking a recipe back to her blog. Our family tried yet another new Asian dish tonight that I thought I would share in the recipe swap – Chicken-Almond Stir-Fry.
It was very tasty and I would highly recommend trying it – it was very easy to make. The only caveat about making it: I have a small wok pan (10 inches) and it was at capacity once all of the ingredients were added. It also took a little longer than the recipe stated for the chicken and vegetables to cook, but I think this was also due to the size of my wok. This recipe came from Southern Living’s Our Best Easy Weeknight Favorites Cookbook. Enjoy!
Yield: 4 servings
2 tablespoons vegetable or sesame oil
4 skinned and boned chicken breast halves, cut into thin strips
1 (2.25 ounce) package sliced almonds
1 (16 ounce) package frozen broccoli, carrots and water chestnuts
1 tablespoon cornstarch
1 tablespoon brown sugar
½ teaspoon ground ginger
½ cup soy sauce
1/3 cup pineapple juice
Hot cooked rice
Pour oil around top of a preheated wok, coating sides, or in a large nonstick skillet. Heat briefly at medium-high (375 degrees). Add chicken and almonds; stir-fry 2 minutes. Add frozen vegetables; cover and cook 4 minutes, stirring once.
Combine cornstarch and next four ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice.