Almond Vegetable

Chicken Stir-Fry

There are many pre-packaged frozen stir-fry vegetable mixes available in your grocer's freezer. As well, most supermarkets today feature a selection of prepared vegetables in small quantities for stir-frying.

Preparation: 1 hour 30 minutes Life Experience Recipe
Serves 4 to 6 persons
  • 1 pound stir-fry prepared vegetables to include any of the following: broccoli, cauliflower, sugar snap peas, mushrooms, bean sprouts and red or green Bell peppers OR 1-pound package of frozen prepard vegetables, thawed
  • 1 1/2 pounds chicken, cubed
  • 1 tablespoon corn starch
  • 1/4 cup Teriyaki sauce
  • `
  • 1/2 cup chicken broth
  • 2 cloves fresh garlic, minced
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sesame oil (optional)
  • 1 cup blanched slivered almonds
  1. Mince garlic, set aside. Mix corn starch in Teriyaki sauce, set aside.
  2. Cube chicken meat. In skillet or wok, place vegetable oil and heat over medium flame. Stir-fry chicken meat until thoroughly cooked. Remove from pan leaving oil and chicken driippings.
  3. In same pan stir fry garlic for 1 minute, add the package of vegetables and stir-fry for 3 minutes or until vegetables are tender but still crisp.
  4. Add the chicken, ginger and almonds to the pan. Stir-fry 1 additional minute and then add the chicken broth, sesame oil if desired, and the Teriyaki sauce-corn starch mixture. Stir-fry until sauce has thickened - about 1 minute.
  5. Remove from heat and place in serving bowl; place any extra sauce in a small bowl and serve tableside to season rice, if desired.

Serve with rice (suggest Sweet Pepper Rice)

Delicate vegetables, like broccoli, can be damaged when stir frying. Steaming the vegetables first and then just folding them into the meat and sauce preserves the vegetables.

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Latest revision done February 2015
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