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Almond Chicken

chicken - breast, stirfry - chicken

4 teaspoons cornstarch
2 tablespoons soy sauce
1 lb boneless skinless chicken breast; cut in strips
1/2 cup chicken stock
2 tablespoons vegetable oil
2 cups thinly sliced celery
2 cup diagonally cut green beans or snow
snow peas
1 cup thinly sliced carrots
1 large onion; halved and thinly sliced
2 cloves garlic; minced
2 tablespoons water
salt
freshly ground pepper
2 tablespoons toasted sliced almonds

Stir-frying is a great way to make one pound of chicken serve four people and look like a lot. It's a great family dish that's pretty enough for casual entertaining. Serve over rice or noodles. In medium bowl, combine 3 teaspoons of cornstarch and soy sauce; mix well. Add chicken and toss to coat; set aside. Stir remaining 1 teaspoon cornstarch into chicken stock; set aside. Heat wok or heavy skillet over medium-high heat. When hot, add oil, then chicken, and stir-fry for 4 minutes or until chicken is opaque. Remove chicken and set aside. To wok, add celery, beans, carrots, onion and garlic; stir-fry for 1 minute. Add water, cover and cook for 2 minutes. Stir chicken stock mixture into pan. Return chicken to pan; cook, stirring, for another minute or until mixture boils and vegetables are tender-crisp. Season with salt and pepper to taste. Sprinkle with toasted almonds.

Contributor: Smart Cooking - Anne Lindsay

Yield: 4 servings

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