Ingredients for Almond Chicken Vegetable Stir Fry
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1 (8 ounce) can bamboo shoots
- 2 stalks celery
- 1 1/2 lbs boneless skinless chicken breasts
- 8 oz fresh mushrooms
- 1 red pepper
- 1 medium onion
- 1 tbsp fresh gingerroot
- 2 garlic cloves
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1/2 cup water
- 2 tbsp cornstarch
- 1/2 cup slivered almonds
- rice
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How to Make Almond Chicken Vegetable Stir Fry
- **Prep Ahead:** Measure and prepare all ingredients before you begin cooking. Toast almonds at 350°F (175°C) for 2 minutes; set aside.
- **Chicken:** Slice chicken breasts into bite-sized pieces.
- **Veggies:** Drain bamboo shoots. Thinly slice celery on the bias, slice mushrooms, and cut the onion into 8 wedges.
- **Ginger-Garlic:** Mince fresh ginger and garlic together; set aside.
- **Sauce:** In a small bowl, whisk together chicken broth and soy sauce.
- **Slurry:** In a separate bowl, whisk together water and cornstarch.
- **Stir-fry:** Heat oil and 1/4 teaspoon salt in a wok or large skillet over medium-high heat until hot.
- **Aromatics:** Add minced garlic and ginger; stir-fry for about 10 seconds. If scorched, immediately remove from heat, discard, and start again.
- **Chicken:** Add chicken; cook and stir until almost done (about 5 minutes).
- **Vegetables:** Add onions, red pepper, and celery; stir-fry for 1 minute. Add mushrooms and stir-fry for another minute.
- **Bamboo Shoots:** Add bamboo shoots.
- **Simmer:** Pour in the broth mixture, cover, and reduce heat to low. Simmer for 3-5 minutes, or until vegetables are tender.
- **Thicken:** Stir in the cornstarch slurry; cook until thickened.
- **Garnish & Serve:** Top with toasted almonds and serve hot over rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
10g
Carbs
4g
