Yield:
5 ServingsIngredients:
| 1 | c | Chopped celery, celery |
| 1 | c | Chopped onions onion |
| 1 | lb | Boneless; skinless Chicken, broilers or fryers, breast chicken breasts, cut in 1/2" cubes |
| 1/2 | pk | (10 oz.) frozen peas, green peas; thawed |
| 1 | cn | (8oz.) sliced water chestnuts; drained |
| 1/2 | A bell green pepper; seeded and cut in 1/2" pieces | |
| 1 | c | water |
| 2 | ts | Chicken bouillon granules |
| 3 | tb | Low sodium soy sauce |
| 1 | ts | Sesame oil |
| 2 | tb | cornstach dissolved in 1/2 cup cold water |
| 1/4 | c | slivered, toasted almonds |
Preparation for Low Fat and Healthy Chicken almond stir fry Recipe:
In a large heavy skillet sprayed with Pam, stir fry celery and onion overmedium heat until crisp-tender. Remove from skillet. Re-spray, and brown
chicken over high heat, stirring constantly. Return celery and onions to
skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce
and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until
thickened. Garnish with almonds. Serve over rice.
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