Yummy chicken breast, veggies, and almonds in a light savory sauce. YUM! Classic Canadian-Chinese dish. Reminds me of take-out from our favorite chinese restaurant. Quick and easy recipe, enjoy!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
265 Calories
Recipe Instructions
Step 1
Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
Step 2
Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.
Ingredients
½ teaspoon salt
½ teaspoon ground ginger
1 tablespoon cornstarch
¼ cup cold water
½ cup whole almonds
¼ teaspoon ground black pepper
1 cup sliced onion
¾ cup chicken broth
2 tablespoons soy sauce
3 tablespoons peanut oil
1 cup sliced celery
1 cup sliced mushrooms
1 cup chopped bok choy
1 skinless, boneless chicken breast half, thinly sliced
