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,

Click Here To Print

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!

Jen

Recipe adapted from Kraft