Chicken-Almond Stir Fry #553 1/01

Categories:
oriental, poultry, stir fry

2 tablespoon vegetable oil
1 lb chicken breast; cut into thin strips
1 2.25 oz pack sliced almonds; toasted
1 lb broccoli, onions, red bell pepper
1 5 oz. can water chestnuts; drained
1 8 oz. can chunked pineapple; drained, save juice
1 6 oz can pineapple juice
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/2 cup soy sauce
hot cooked rice

Pour oil around top of a preheated wok, coating sides, or in a large non stick skillet. Heat briefly at medium high (375). Add chicken and almonds; cook 2 minutes, stirring constantly. Add vegetables and water chestnuts; cover and cook 4 minutes, stirring once. Combine cornstarch, brown sugar, ginger, soy sauce, pineapple juice, and pineapples. Add to wok. Cook stirring constantly, 2 to 3 minutes or until mixture thickens. serve over rice.

Contributor: Mr. Food

Yield: 6 servings