Meals Matter

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Contributed By: bluther
Quick Cooking

You can substitute frozen stir-fry vegetables for fresh

Ingredients

1 1/2 lbs Boneless, skinless chicken breasts cut into strips

3 tablespoons Canola oil

1 1/2 cups Cauliflowerets

1 1/2 cups Broccoli florets

3/4 cup Julienned carrots

1/2 cup Chopped celery

1/4 cup Chopped sweet red pepper

1 can (8 oz) sliced water chestnuts, sliced

3 cups Chicken broth

3 tablespoons Soy sauce

1/3 cup Cornstarch

1/2 cup Cold water

Hot cooked rice, optional

1/3 to 1/2 cup Slivered almonds, toasted

Preparation

In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Sprinkle with almonds.

Yield: 6 servings

Cook's Notes

1 serving = 1 cup prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice)

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