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Gingered Chicken and Almond Stir-Fry




Source of Recipe


Crisco


List of Ingredients




Gingered Chicken and Almond Stir-Fry



5 teaspoons soy sauce
3 teaspoons cornstarch, divided
3 whole boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips
1 cup boiling water
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ginger
1/4 cup CRISCO Oil, divided
1 medium onion, cut into 1 inch pieces
2 cups fresh broccoli flowerettes or
1 package (6 ounces) frozen Chinese pea pods, thawed
1 clove garlic, minced
1/2 red or green bell pepper, cut into strips, 1/4 x 1-1/2 inches
1/4 to 1/2 teaspoon dried crushed red pepper
1/2 cup sliced almonds, chopped
Walnuts or peanuts
Hot cooked rice

Recipe






Combine soy 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 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