| GINGERED CHICKEN AND ALMOND STIR-FRY |
|
|
|
Prep time: 30 minutes Cook time: 15 minutes Serves 45 teaspoons soy sauce 3 teaspoons cornstarch, divided 3 whole boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips 1 cup boiling water 1 teaspoon instant chicken bouillon granules 1/2 teaspoon ginger 1/4 cup CRISCO Oil, divided 1 medium onion, cut into 1 inch pieces 2 cups fresh broccoli flowerettes or 1 package (6 ounces) frozen Chinese pea pods, thawed 1 clove garlic, minced 1/2 red or green bell pepper, cut into strips, 1/4 x 1-1/2 inches 1/4 to 1/2 teaspoon dried crushed red pepper 1/2 cup sliced almonds, chopped Walnuts or peanuts Hot cooked rice Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes. Combine water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir. Heat 2 tablespoons Crisco Oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, onion, garlic and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon. Heat 2 tablespoons Crisco Oil in same skillet at 365ºF or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice. |
