Chicken Almond Stir-Fry

I don't make stir-fry often enough - and I think it's because my kids don't like rice & they usually complain about the sauce. But I really, really like it so I decided I got to be #1 on the list for a change & I made it for dinner this past week. I loved it, Hubby loved it & the kids tolerated it & danced it around their plates with their forks trying hard to make it look like they at least tried it!! LOL Thank goodness there was an enormous bowl of fresh watermelon on the table, too - I think that is the only thing that made it into their bellies that night! But Hubby & I had a great meal! He's often hesitant of stir fry because people sometimes go overboard with the soy sauce, making the sauce too salty for him. This recipe here is definitely not that kind of a sauce - the perfect amount of each flavor to compliment one another & make a perfectly tasty meal.

Here's what you need:

Chicken breasts - sliced into strips, sliced almonds, a bag of frozen veggies (the original recipe says broccoli/carrot/water chestnut - I used broc/carrot/caul), pineapple juice, soy sauce, brown sugar, corn starch, ground ginger, sesame oil.

Pour the sesame oil around a large skillet, set it over med-high heat for a minute or two to warm the oil. Add the chicken & almonds and cook for a few minutes, stirring a time or two.

Add the frozen veggies, cover & cook about 4-5 minutes, stirring once.

While that is going whisk together the remaining ingredients to make the sauce.

Pour the sauce into the pan, stir it around & cook 2-3 more minutes - get the sauce to thicken a smidge.

And that's it! You're done! Serve it over some hot rice (we love brown rice) and dig in.

This is what I love about stirfry - look at all the great things that come together - each one maintaining its own unique flavor, while at the same time coordinating well with everything else as it is all brought together with the delicious sauce.

YUM. YUM. YUUUUUUUUUM!!!

Chicken Almond Stir-Fry:

2 TBsp sesame oil
4 boneless, skinless chicken breasts, cut into thin strips
1 (2.25 oz.) pkg. sliced almonds
1 (16 oz.) pkg. frozen stir-fry veggies of your choosing
1 TBsp cornstarch
1 TBsp brown sugar
1/2 tsp ground ginger
1/3 cup soy sauce
1/2 cup pineapple juice
Hot cooked rice

Pour oil into a large non-stick skillet. Heat briefly at med-high heat. Add chicken and almonds; cook 2 minutes; stirring constantly.

Add veggies; cover and cook 4 minutes, stirring once.

Combine cornstarch and next 4 ingredients; add to pan. Cook, stirring constantly, 2 to 3 minutes or until thickened. Serve over rice.

Source: Alicia's Recipe Blog