stirfryrecipe

CHICKEN-ALMOND STIR-FRY

For a quick-to-fix meal with a lot of flavor but not many
calories, try Chicken-Almond Stir-Fry served with plain rice.
Your family will love it and so will your waistline.

1 c. each: coarsely chopped celery and onion
1 pound boneless, skinless chicken breasts, cut into 1/2� cubes
package (10 oz.) frozen peas, thawed
1 can (8 oz.) sliced water chestnuts, drained
1 red bell pepper, seeded and cut into 1/2" pieces
1 c. water
2 packages (1 teaspoon each) chicken bouillon granules
3 T. low-sodium soy sauce
1 t. sesame oil
2 T. cornstarch, dissolved in 1/4 cup water
1/4 c. slivered, toasted almonds*

In a large, heavy skillet sprayed with nonstick spray, stir-fry celery and onion over medium heat until crisp- tender. Remove from pan. Spray skillet again with nonstick spray, and brown chicken over high heat, stirring constantly. Return celery and onion to pan. Add peas, water chestnuts, bell pepper, water, chicken bouillon granules, soy sauce and sesame oil. Simmer for 3 minutes. Stir in dissolved cornstarch and cook until thickened. Garnish top with slivered almonds. *To toast almonds, bake at 300 degrees on an ungreased baking sheet until golden.

Servings: 8
Per Serving: 171 Cal (47% from Fat, 22% from Protein, 31% from Carb); 9 g Protein; 9 g Tot Fat; 2 g Sat Fat;
14 g Carb