Wednesday, April 17, 2013

Almond Gai Ding

I seem to be craving Chinese food a lot lately.
I recently made this orange peel chicken and these vegetarian spring rolls. Then last week I ordered in Chinese food and now I made this amazing stir fry for dinner! 

You really can’t go wrong with a simple stir fry!

The almonds really add a great texture to this dish. The sauce is salty and delicious.
Plus it took all of 30 minutes, prep included! My kind of dinner!

What you need,

1 lb. boneless skinless chicken breasts cut into bite sized pieces
Salt and Pepper to taste
2 tbsp. vegetable oil or canola oil
1 small onion, thinly sliced
2 stalks celery, sliced
2 carrots, sliced
1 cup mushrooms, sliced
2 cups broccoli florets
1 can water chestnuts, drained and sliced in half
½ cup roasted, salted almonds
½ cup low sodium chicken broth, or water
1 tbsp. corn starch
2 tbsp. soy sauce
2 tbsp. oyster sauce
Cooked white or brown rice, for serving

Dry the chicken with a paper towel and season with salt and pepper.
In a large non-stick skillet or wok, heat 1 tablespoon of the oil over medium high heat. Add in the chopped chicken and cook until brown and crisp all over, about 5 minutes.

Remove the cooked chicken from the pan and set aside.

Add the remaining oil to the pan and add in the onion, celery and carrot. Cook for about 3 minutes until just starting to soften. Add in the mushroom and cook for another 2-3 minutes. Toss in the broccoli and the water chestnuts and cook until all the veggies are tender but still crisp.

Stir the chicken and almonds into the veggies.

In a small bowl whisk together the chicken stock, cornstarch, soy sauce and oyster sauce until combined.

Pour the sauce over the stir fry and cook for about 2 minutes until the sauce thickens and coats all the veggies.

Serve hot over white or brown rice.

This was such a quick tasty dinner. You get lots of good veggies and some healthy protein all in one dish.
Loved it!


Recipe adapted from Kraft

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