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Almond Chicken Stir-Fry -- e-w

Source of Recipe

Light & Tasty 2003 – M. Wilson; Hemet, CA
Almond Chicken Stir-Fry -- e-w
Alert! High Sodium Recipe! (700 mg)
Serves: 5

1 lb. boneless skinless chicken breasts, cut into thin strips
3/4 c. almonds
1 T. canola oil
1 16-oz. pkg. frozen broccoli stir-fry vegetables
1 T. cornstarch
1 T. brown sugar
1/2 tsp. ground ginger
1/3 c. unsweetened pineapple juice
1/3 c. reduced-sodium soy sauce
Optional: Hot cooked rice

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.

In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

One 1-cup serving (w/o rice) equals: 278 calories…11 gm fat (1 gm saturated)…54 mg cholesterol…700 mg sodium…17 gm carbohydrate…3 gm fiber…26 gm protein. ++++ Exchanges: 3 lean meat…1 vegetable…1/2 starch…1/2 fat ++++ WWP: 6