Gingered Chicken and Almond Stir-Fry

30 min
15 min
4 servings

INGREDIENTS:

• 5 teaspoons soy sauce
• 3 teaspoons cornstarch, divided
• 3 boneless, skinless chicken breasts, cut into 1/4 x 1/4 x 2 inch strips
• 1/2 teaspoon grated fresh ginger
• 1 cup chicken broth
• 1/4 cup Crisco® Pure Canola Oil, divided
• 2 cups fresh broccoli flowerettes
• 1 medium onion, cut into 1/2-inch pieces
• 1 clove garlic, minced
• 1/2 red bell pepper, cut into 1/4 x 1 1/2 inch strips
• 1/4 to 1/2 teaspoons dried crushed red pepper
• 1/2 cup sliced almonds
• Hot cooked rice

PREPARATION DIRECTIONS:

1. 1.
   COMBINE soy sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes.


2. 2.
   COMBINE ginger, remaining 2 teaspoons cornstarch and chicken broth; stir.


3. 3.
   HEAT 2 tablespoons oil over medium heat in large heavy skillet or wok. Add broccoli, onion, garlic and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.


4. 4.
   HEAT 2 tablespoons oil in same skillet over medium high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in center. Return vegetables to skillet. Add broth mixture. Stir until thickened. Stir in almonds. Serve over hot rice.