(sorry, dark pictures - I am really trying to get better)
Prep: 6 minutes
Cook: 10 minutes
2 tbsp veg. or sesame oil
4 boneless skinelss chicken breasts, cut into thin strips
1 (2.25 oz) pkg sliced almonds
1 (16 oz) pkg frozen veggies - I used stir fry veggies
1 tbsp cornstarch
1 tbsp brown sugar
1/2 tsp ground ginger
1/2 cup soy sauce - I used low sodium
1/3 cup pinapple juice
Hot cooked rice
Pour oil around top of preheated wok (or extra large skillet), coating sides. Heat breifly at med-high. Add chicken and almonds; stir-fry for 2 minutes. Add frozen veggies; cover and cook 4 minutes, stirring once.
Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice.
Yeilds: 4 servings
I seasoned the rice by adding ginger and fresh ground pepper - when it was just about done I added some soy sauce too.
I thought that it turned out good - made yummy leftovers too! Steve said it was good but apparently he doens't like almonds - oops, would have been nice to know that before I made dinner - oh well!
Source: Southern Living Our Best Easy Weeknight Favories