Almond-Chicken and Rice
Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 6
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Skip the takeout for this bright stir-fry that comes together quickly at the stove. Strips of chicken are seared with garlic salt, then simmered with crisp Chinese vegetables, celery, and pineapple in a glossy soy sauce. Toasted almonds and green onions scatter over the top for crunch. Served over fluffy rice, it is a colorful, satisfying weeknight dinner with a sweet-savory balance.
Ingredients
Ingredients
- 1 Lb Chicken Breasts
- 2 Tbsp Vegetable Oil
- 1 Tsp Garlic Salt
- 1 Lb Fancy Chinese Vegetables
- 1 Cup Celery - Thinly Sliced
- 1 Tbsp Cornstarch
- 1 Tsp Sugar
- 2 Tbsp Soya Sauce
- 1/3 Cup Chicken Broth
- 1/2 Cup Blanched Almonds
- 1 Cup Well-Drained Pineapple Tidbits
- 3 Cups Hot Cooked Rice
- 1/3 Cup Green Onions - Thinly Sliced
Directions
Directions
- Bone and skin chicken; cut in small, thin strips.
- Saute in oil with garlic salt until browned.
- Drain Chinese vegetables; reserve liquid.
- Add Chinese vegetables, celery and 1/3 cup reserved liquid to chicken; cover pan.
- Steam for about 3 minutes or until celery is just tender.
- Blend cornstarch, sugar, soy sauce and chicken broth.
- Stir into chicken mixture with half the almonds.
- Cook until thickened and clear, stirring constantly.
- Add pineapple.
- Serve over rice; sprinkle with onions and remaining almonds.
Nutrition
Per serving · 6 servingsCalories
450
Fat
20 g
Saturated fat
2 g
Carbohydrates
45 g
Sugar
6 g
Fiber
3 g
Protein
30 g
Sodium
600 mg
Cholesterol
80 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Lb Chicken Breasts
- 2 Tbsp Vegetable Oil
- 1 Tsp Garlic Salt
- 1 Lb Fancy Chinese Vegetables
- 1 Cup Celery - Thinly Sliced
- 1 Tbsp Cornstarch
- 1 Tsp Sugar
- 2 Tbsp Soya Sauce
- 1/3 Cup Chicken Broth
- 1/2 Cup Blanched Almonds
- 1 Cup Well-Drained Pineapple Tidbits
- 3 Cups Hot Cooked Rice
- 1/3 Cup Green Onions - Thinly Sliced
