Stir Fry Almond Chicken Recipe
Mother's Day Recipes and Menus



Stir Fry Almond Chicken

1/2 cup water
1 tbsp cornstarch
2 tbsp soy sauce
1 tsp chicken bouillon powder

1 tbsp oil
2-3 boneless, skinless chicken breasts, cut bite size
1 cup diagonally sliced celery

1 tsp oil
1 cup sliced mushrooms
2 cups bean sprouts
8 oz canned sliced water chestnuts, drained

1/2 cup slivered almonds, toasted

Stir water into cornstarch in small bowl. Add soy sauce and bouillon powder. Set aside.

Heat wok or pan on medium-high. Add oil, chicken and celery. Stir-fry about 4 minutes until no pink remains in chicken. Transfer to bowl.

Add 1 tsp oil to hot wok. Add mushrooms, bean sprouts and water chestnuts. Stir-fry for about 2 minutes until mushrooms are soft and moisture is evaporated. Add chicken and celery. Stir cornstarch mixture into chicken mixture until boiling and thickened.

Spread over rice and sprinkle with almonds.

Serves 4.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie