Stir-Fried Chicken with Almonds - MI Coop Kitchen

Ingredients

• 1 1/2 cups chicken broth, divided
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 1/3 cup whole roasted almonds
• 1 pound boneless, skinless chicken breast (I prefer to use pre-roasted chicken, white and dark meat, cut from bone), cut into 1/2 inch wide strips
• 2 cloves garlic, finely minced
• 8 ounces green beans (fresh or frozen), cut into 2-inch pieces
• 4 large carrots, peeled and sliced diagonally 1/4-inch thick
• In a cup, combine 1/2 cup broth, soy sauce, cornstarch, and sesame oil; set aside.
• In a wok or large skillet, heat vegetable oil over high heat. Add almonds and sauté until lightly browned, 1-2 minutes.
• Using a slotted spoon, transfer the almonds to a medium-size bowl; set aside.
• Serve over hot brown rice, egg noodles or white rice, with a dash of soy sauce and sesame oil.
• Main Dishes