Rating: 4.5 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Yummy chicken breast, veggies, and almonds in a light savory sauce. YUM! Classic Canadian-Chinese dish. Reminds me of take-out from our favorite chinese restaurant. Quick and easy recipe, enjoy!

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.

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  • Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.

Cook's Note:

You can serve this on its own as a side dish or over rice. You can substitute the vegetables for ones you favor or just add more to to recipe (broccoli, green peppers, carrots, etc...)

Nutrition Facts

265 calories; protein 12.6g; carbohydrates 11.9g; fat 19.7g; cholesterol 17.1mg; sodium 799.7mg. Full Nutrition
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