The TENA Kitchen Recipe of the Month - October '16

Chicken Almond Vegetable Stir-Fry

Chicken Almond Vegetable Stir-Fry
  • 500 g Skinless, boneless chicken breast
  • 1 mL Dried tarragon
  • Salt and pepper
  • 25 mL Canola oil
  • 2 Garlic cloves, minced
  • 1 Medium onion, sliced
  • 750 mL Broccoli florets
  • 250 mL Thinly sliced carrots
  • 500 mL Sliced mushrooms
  • 750 mL Sliced Chinese cabbage
  • 125 mL Chicken stock
  • 10 mL Soy sauce
  • 5 mL Corn starch
  • 45 mL Toasted slivered or sliced almonds
  • Cooked brown rice
  • Cut chicken in thin strips and sprinkle with tarragon, salt and pepper.
  • In large heavy skillet, heat oil over high heat.
  • Add chicken and stir-fry 1 min.
  • Add onion and garlic and stirfry 2 mins.
  • Remove from skillet and set aside.
  • Add broccoli, carrots and mushrooms to skillet and stirfry 2 mins, adding 15mL water if necessary to prevent sticking.
  • Add Chinese cabbage, cover and steam 1 min.
  • In a small bowl, stir together chicken stock, soy sauce and corn starch.
  • Add chicken mixture to pan.
  • Stir in chicken stock mixture and stirfry 1 min.
  • Top with almonds and serve over brown rice.
  • Makes 4 servings.