Stir Fry Chicken with Almonds

Name: Stir Fry Chicken with Almonds
Yield: 4 - 5 servings
Ingredients: 3/4 cup (180 mL) Milk; 1/2 cup (125 mL) chicken broth; 1 1/2 tbsp (20 mL) cornstarch; 1 tbsp (15 mL) hoisin sauce; 1 tbsp (15 mL) soy sauce; 1/4 tsp (1 mL) Tabasco sauce optional; 2 tbsp (30 mL) vegetable oil; 1 lb (450 g) chicken breasts cut into 1-inch (2 1/2 cm) pieces; 2 garlic cloves minced; 1 tbsp (15 mL) fresh ginger grated; 3 green onions chopped; 2 stalks of celery sliced; 1 large carrot sliced; 1 red bell pepper cut into 1-inch (2 1/2 cm) pieces; 1 cup (250 mL) snow peas trimmed; 1/4 cup (60 mL) roasted slivered almonds

This recipe is taken from the 1991 Milk Calendar. This is the Stir Fry Chicken with Almonds recipe.

Prep: 10 min
Cooking: 10 min

Yields 4 - 5 servings

Ingredients

3/4 cup (180 mL) Milk
1/2 cup (125 mL) chicken broth
1 1/2 tbsp (20 mL) cornstarch
1 tbsp (15 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1/4 tsp (1 mL) Tabasco sauce optional
2 tbsp (30 mL) vegetable oil
1 lb (450 g) chicken breasts cut into 1-inch (2 1/2 cm) pieces
2 garlic cloves minced
1 tbsp (15 mL) fresh ginger grated
3 green onions chopped
2 stalks of celery sliced
1 large carrot sliced
1 red bell pepper cut into 1-inch (2 1/2 cm) pieces
1 cup (250 mL) snow peas trimmed
1/4 cup (60 mL) roasted slivered almonds

READY FOR REWARDS?

Preparation

Combine milk with chicken broth and cornstarch. Stir in hoisin, soy, and Tabasco sauces. Reserve.

Heat oil in a wok or large skillet. Add chicken, garlic, ginger and green onions. Stir fry 1 to 2 min until chicken loses its raw appearance.

Add celery, carrot and red bell pepper. Stir fry 4 to 6 min until tender crisp. Add snow peas. Cook 2 to 4 min longer.

Stir milk mixture. Add to pan. Cook until liquid just reaches the boil and thickens. Taste and adjust seasoning if necessary. Sprinkle with toasted almonds. Serve with rice.