This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Honey-Nut Chicken Stir-Fry
Spicy Honey-Mustard Chicken Stir-Fry
Orange Chicken Stir-Fry
Chicken Stir-Fry
Almond Turkey Stir-Fry
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Perfect Fried Chicken
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Deboning a Chicken Breast
Roasting Chicken
Chicken Soup's On
Related Collections
Frozen Mixed Vegetables
Frozen Vegetables
Chicken Breast Recipes
Chicken Stir Fry
Frozen Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Almond Chicken Stir-Fry

By: Margaret Wilson

"Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights."

Rate/Review | Read Reviews (47)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Footnotes

Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 278 calories, 11 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.