Almond Chicken Stir Fry – CE
brown rice and salad
  • Clean Eating
  • one pan, poultry, skinny
Almond Chicken Stir Fry – CE
brown rice and salad
  • Clean Eating
  • one pan, poultry, skinny
Servings:

Ingredients

Prep
  • 4 boneless chicken breast
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 bell pepper any color
  • 8 oz can sliced water chestnuts
  • 8 oz broccoli florets
  • 8 oz sugar snap peas
  • 1/2 C frozen chopped onions
  • 2 C chicken broth
  • 1/4 C liquid aminos or soy sauce
  • 2 T apple cider vinegar
  • 2 T honey
  • 1 T minced garlic
  • 1/2 t fresh minced ginger
  • 1/4 t crushed red pepper flakes
On Cooking Day
  • 2 T olive oil
  • 2 T cornstarch
  • 1/2 C slivered almonds
  • 2 bags frozen brown rice steamers
  • 10 C salad greens

Instructions

To Assemble
  1. Cut chicken into bite size pieces and add to large zipper bag. Season with salt and pepper.
  2. Slice bell pepper and drain water chestnuts. Add to a separate large zipper bag along with broccoli, sugar snap peas and onion.
  3. Mix last 7 ingredients in a bowl. Reserve half of the liquid in a container with a lid. Pour the remaining half of sauce over chicken and vegetables. Zip bags and shake to mix.
To Cook
  1. Heat olive oil in a large skillet (or wok) over medium-high heat. Add chicken (discarding marinade) and cook, stirring occasionally until cooked through, about 5-7 minutes. Add vegetables and cook, until crisp tender, about 5 minutes.
  2. Mix reserved sauce and cornstarch until blended and add sauce to skillet. Increase heat to high and cook until sauce has thickened. Remove from heat and stir in almonds.
  3. Cook rice according to package directions. Serve with salad.

Ingredients

Prep
  • 4 boneless chicken breast
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 bell pepper any color
  • 8 oz can sliced water chestnuts
  • 8 oz broccoli florets
  • 8 oz sugar snap peas
  • 1/2 C frozen chopped onions
  • 2 C chicken broth
  • 1/4 C liquid aminos or soy sauce
  • 2 T apple cider vinegar
  • 2 T honey
  • 1 T minced garlic
  • 1/2 t fresh minced ginger
  • 1/4 t crushed red pepper flakes
On Cooking Day
  • 2 T olive oil
  • 2 T cornstarch
  • 1/2 C slivered almonds
  • 2 bags frozen brown rice steamers
  • 10 C salad greens

Instructions

To Assemble
  1. Cut chicken into bite size pieces and add to large zipper bag. Season with salt and pepper.
  2. Slice bell pepper and drain water chestnuts. Add to a separate large zipper bag along with broccoli, sugar snap peas and onion.
  3. Mix last 7 ingredients in a bowl. Reserve half of the liquid in a container with a lid. Pour the remaining half of sauce over chicken and vegetables. Zip bags and shake to mix.
To Cook
  1. Heat olive oil in a large skillet (or wok) over medium-high heat. Add chicken (discarding marinade) and cook, stirring occasionally until cooked through, about 5-7 minutes. Add vegetables and cook, until crisp tender, about 5 minutes.
  2. Mix reserved sauce and cornstarch until blended and add sauce to skillet. Increase heat to high and cook until sauce has thickened. Remove from heat and stir in almonds.
  3. Cook rice according to package directions. Serve with salad.
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