Gingered Chicken & Almond Stir-Fry
Print Category Boneless chicken breast Thematic No thematic Source Crisco Evaluation
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Ingredients
- 5 tsp soya sauce 25 mL
- 3 tsp cornstarch, divided 15 mL
- 3 whole boneless, skinless chicken breasts,
- cut in ¼ x ¼ x 2 inch strips
- 1 cup boiling water 250 mL
- 1 tsp instant chicken bouillon granules 5 mL
- ½ tsp ginger 3 mL
- ¼ cup CRISCO® Oil, divided 65 mL
- 1 medium onion cut into 1 inch pieces
- 2 cups fresh broccoli flowerettes 500 mL
- 1 package 6 oz frozen Chinese pea pods, thawed 170 g
- 1 clove garlic, minced
- ½ red or green bell pepper, cut into strips, ¼ to 1½ inches ½
- ¼ to ½ tsp dried crushed red pepper 1 to 3 mL
- ½ cup sliced almonds, chopped 125 mL
- 4 cups Hot cooked rice 1 L
Instructions
- COMBINE soya sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes.
- COMBINE water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir.
- HEAT 2 tablespoons CRISCO® Oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, onion, garlic , chinese pea pods and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.
- HEAT 2 tablespoons CRISCO® Oil in same skillet at 365ºF or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice.
Cook commentary
4 Servings
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