Low fat chicken almond stir fry

1 Servings

Ingredients

Quantity Ingredient
1 cup Chopped celery
1 cup Chopped onion
1 pounds Boneless; skinless chicken breasts, cut in 1/2\" cubes
½ pack (10 oz.) frozen peas; thawed
1 can (8oz.) sliced water chestnuts; drained
½ A red bell pepper; seeded and cut in 1/2\" pieces
1 cup Water
2 teaspoons Chicken bouillon granules
3 tablespoons Low sodium soy sauce
1 teaspoon Sesame oil
2 tablespoons Cornstarch dissolved in 1/2 cup cold water
¼ Cup; slivered, toasted almonds

Directions

This recipe is quick to put together, as well as low-fat and tasty. It is similar to the Chicken Almond Ding you get at the take-outs.

In a large heavy skillet sprayed with Pam, stir fry celery and onion over medium 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. Serves 5. 202 calories, 25% from fat.

Posted to brand-name-recipes by Jim & Marguerite Sequin <sequinjm@...> on Apr 29, 1998

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