Chicken and Greens Stir-Fry with Almonds
Dairy Farmers of Canada Real Cream
Ingredients25 m servings 289 cals
- Cut chicken crosswise into 1/4-inch (0.5 cm) thick strips. In a bowl, combine chicken, ginger and brown sugar.
- In a large skillet, toast almonds over medium-high heat, stirring, for 2 min or until golden and fragrant; transfer to a bowl. Add butter to pan; swirl to coat. Add chicken mixture and onion; saute for 5 min or until chicken turns white all over and onion is softened.
- Whisk cornstarch into Cream and stir into pan with soy sauce. Bring to a simmer, stirring. Stir in bok choy; simmer, stirring, for 3 min or until bok choy is tender crisp and chicken is no longer pink inside. Remove from heat; stir in hot pepper sauce to taste. Sprinkle with almonds and basil; serve lime wedges to squeeze over top.
- You can substitute pork tenderloin or boneless loin chops for the chicken. If using tenderloin, cut in half lengthwise. Cut tenderloin halves or chops crosswise into 1/4-inch (0.5 cm) thick strips. In step 3, cook until just a hint of pink remains in pork.
Per Serving: 289 calories; 13.9 g fat; 14.9 g carbohydrates; 26.4 g protein; 89 mg cholesterol; 413 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is SOO good. I think it's one of those recipes you can't possibly ruin. I didn't have cream, so I substituted some 1% milk, mixed with coconut water and a dollop of greek yogurt. I also ...
This is super easy and I adapted the ingredients to what I had on hand. I accidentally added the soy sauce to the chicken marinade ( brown sugar, ginger & soy sauce) and it still turned out grea...
Awesome dish, I wouldn't change a thing. Be sure to use fresh ginger and drizzle with lime.
This is incredibly easy and just simply a wonderful meal! I froze the leftovers and it was delicious 2 weeks later!