Chicken Almond Stir-fry Recipe
Ingredients
-3/4 cup peeled, chopped and deveined fresh mushrooms
-3 tablespoons grated parmesan cheese
-2 tablespoons finely chopped fresh parsley
-1 pound boneless skinless chicken breast Cubed
– 1 cup sliced almonds
– 1 bell pepper, sliced
1 medium onion sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 2 tbsp low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp cornstarch
– 1/2 cup chicken broth
– Salt and pepper, to taste
– 1 tsp ginger, grated
-Chopped 2 pieces green onions for garnishing
-New mommy cilantro leaves torn and used for garnishing the dish.
Instructions:
1. In a small bowl, add cornstarch in to the soy sauce and honey mixture and whisk to make a smooth sauce.
2. Take a big pan or Wok, required just medium high flame and then pour the vegetable oil.
3. Now add some salt and pepper on the chicken .turn and fry for about 5 to 7 minutes until chicken becomes snowy white. Take the chicken out of the pan and put It aside.
4. Move the cashews to the same pan and put the sliced almonds, bell peppers, onions, garlic and ginger to the pan. –Continue to heat, stir fry for around 4-5 minutes, or until the vegetables are cooked just to the amount you prefer, until they become softly crunchy.
5. Return the cooked chicken back to pan with the vegetables and then add the honey-soy sauce sauce. To this add the chicken broth and mix well.
6. You can stop that injustice by taking an extra two to three minutes over medium heat to let the sauce come to the right thickness.
7. Then, remove the pan from the stove and the chicken almond stir fry is served as side dishes to rice or noodles. In most cases, the food is garnished with chopped green onions and occasional fresh cilantro.