This classic Chinese-inspired stir-fry combines tender strips of chicken with crunchy water chestnuts, bamboo shoots, and bok choy for a delightful texture contrast. The sauce is light yet flavorful, thickened slightly with cornstarch to coat the ingredients perfectly. Toasted almonds add a nutty richness that elevates the dish from a simple weeknight meal to something special. It&# 226;ÂÂs quick to prepare, requiring just one skillet, making it ideal for busy evenings when you want a healthy, protein-packed dinner that feels like takeout. Serve it over steamed rice for a complete and satisfying meal.
Chicken Almond
Description
This classic Chinese-inspired stir-fry combines tender strips of chicken with crunchy water chestnuts, bamboo shoots, and bok choy for a delightful texture contrast. The sauce is light yet flavorful, thickened slightly with cornstarch to coat the ingredients perfectly. Toasted almonds add a nutty richness that elevates the dish from a simple weeknight meal to something special. It&# 226;ÂÂs quick to prepare, requiring just one skillet, making it ideal for busy evenings when you want a healthy, protein-packed dinner that feels like takeout. Serve it over steamed rice for a complete and satisfying meal.Ingredients
Directions
-
Cut 2 pounds of skinned, uncooked chicken breasts into thin strips.
-
Drain and slice two 5-ounce cans of water chestnuts.
-
Drain one 5-ounce can of bamboo shoots and dice them.
-
Dice 2 cups of celery and 2 cups of diced bok choy (or romaine).
-
Toast 1/2 cup of halved almonds in a dry pan until golden, then set aside.
-
Heat 1/4 cup of peanut or vegetable oil in a large heavy skillet over high heat.
-
Quickly cook the chicken strips in the hot oil until browned and cooked through.
-
Add the diced bamboo shoots, celery, bok choy, and sliced water chestnuts to the skillet.
-
Pour in 3 cups of chicken broth and 2 tablespoons of soy sauce; mix thoroughly.
-
Bring the mixture to a boil, then cover and cook over low heat for 5 minutes until vegetables are crisp-tender.
-
In a small bowl, blend 1/3 cup of cornstarch with 1/2 cup of cold water until smooth.
-
Slowly stir the cornstarch mixture into the chicken and vegetable mixture.
-
Cook, stirring constantly, until the sauce thickens and bubbles.
-
Season with salt to taste if needed.
-
Garnish with the toasted almonds.
-
Serve immediately over hot cooked rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 191.2kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 2.6g13%
- Cholesterol 71.2mg24%
- Sodium 65.6mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 21.6g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
